Sides
Utica Greens
This was not a familiar dish growing up. My brother and I discovered it while attending board meetings in Rochester NY at Delmonico's Steak House. Utica greens are the quintessential side dish to a perfect NY Strip or Ribeye. This recipe is about as close to Delmonico's as we could get.
Prep: 15 mins
Cook: 20 mins
Instructions
Rinse the escarole and chop into small pieces.
1 head escarole
Bring salted water to a boil and blanch the escarole for 2 minutes. Drain in a colander and run under cold water.
Heat the olive oil in a frying pan. Add the proscuitto and onion and cook for about 5 minutes.
3 Tablespoon olive oil,1/2 cup prosciutto,1/2 cup onion
Add the garlic and cook for another minute.
3 cloves garlic
Add the drained escarole, cherry peppers and water. Stir it all together and add a little salt and pepper if desired.
5 hot pickled cherry peppers,1/2 cup water,salt and pepper to taste
Cook until the escarole is wilted, about 7-8 minutes.
Sprinkle the top with bread crumbs and cheese, and stick under the broiler for 2 minutes to brown the top.
1/3 cup bread crumbs,1/4 cup Romano cheese