Greens Morelle from Chesterfields

I had found the recipe for Utica Greens that had been made by Chesterfields in Utica.  It's called Greens Morelle, named by the owner, Joe Morelle.  The site I got this from had interviewed him and he had given the below recipe.  However, when going onto the restaurant site, they say there is Oregano included in it and they use imported Romano Cheese, instead of the Parmesan I have listed below.  I include Oregano in mine, and if I use Romano cheese, I'm very mindful of how much salt I add, as Romano tends to be saltier then Parm. Cheese.
For the pics, I have doubled the recipe too.


2 large head escarole
4 tbsp olive oil
4 cloves garlic, chopped
8 thin slices prosciutto, chopped
6 Italian hot cherry peppers chopped
1 1/2 cup bread crumbs
1 cup parm cheese grated (or Imported Romano Cheese)
1 cup chicken broth (optional to taste)
salt and pepper (to taste) (I use Freshly ground pepper and sea salt.)
(Add 1 tsp. Oregano.)

Clean and rinse escarole twice; chop in large pieces.

Boil down for 5 or 6 minutes so it’s tender and wilted. Particularly if you are doubling the recipe, you will have a lot of escarole, but it wilts down to nothing.

The large pot on left is what I used to boil down the escarole.  I did this in batches.  What you see in the pan on right side is all batches, wilted down, in one pot.  Strain escarole and set aside.

I rinsed out the large pot, heated the olive oil and then added the chopped garlic and chopped
prosciutto.  Saute until rendered. About 5-6 minutes.  Careful not to burn the garlic.  Those who saw my twit pic of this, I had showed the pic using extra virgin olive oil.  Do not use that, as it burns much easier then regular olive oil.

Once ready, stir in chopped hot cherry peppers.  They say to remove the seeds from hot peppers, as that's where the heat is.  I keep about half of them, as I like my food spicy and hot.
Cook one minute.

Once peppers have been sauteed for about 1 minute, you can add the chicken broth and Oregano if you'd like that. 

Then add the escarole and coat completely.  Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. 
Continue to cook in pan until hot and ready to serve.

Optional:

Put in baking dish...add mozzerella cheese and thin tomato slices...bake at 400 until top is melted and lightly browned.


Serve: Serves 4

The only thing I wished I had was a nice hunk of Italian bread to go with this.
Enjoy!! 


© 2010 Greeneyezz

Read more...