Utica Greens

• 1 packet escarole, chopped, fresh (15 ounces)
• 4 tablespoons butter, unsalted
• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/4 cup sliced, hot pickled peppers (Hungarian or banana peppers), chopped
• 1/3 pint prosciutto, chopped
• 1 cup fresh breadcrumbs
• 1/2 cup Pecorino-Romano cheese, freshly grated
• 1 1/2 teaspoons oregano
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon sea salt

1. Bring 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes if using Wegmans chopped escarole; about 5 minutes if yours is tougher). Drain.
2. Reserve about 2 tablespoons each of breadcrumbs and cheese for topping.
3. Mix remaining breadcrumbs with cheese, oregano and pepper.
4. In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and cook until fragrant, about 1 to 2 minutes. Add cooked greens to pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
5. Top with remaining breadcrumbs and cheese.
6. Heat oven to broil.
7. Place casserole under broiler for 4 to 6 minutes until brown, checking frequently. Remove from oven and allow to rest about 15 minutes before serving.

packet, butter, extravirgin olive oil, garlic, peppers, fresh breadcrumbs, pecorinoromano cheese, oregano, freshly ground pepper, salt

Taken from food52.com/recipes/26161-utica-greens (may not work)