Italian Greens and Peppers (Liverpool Greens)

These Greens are sort of a shout out to Utica Greens, a popular upstate NY side or main dish using escarole.  Escarole is just not hearty enough for me.  I want to push the texture and flavor so I like to also use Kale.  In this case, I am using dinosaur kale or what is rightly called Lacinato Kale.  A species that is much darker green and comes in long straight fronds. 

Ingredients:

1 large bunch of Kale rinsed and cut in large pieces
1/4C Olive Oil
1 Long Hot Italian Pepper or 4-5 Hot Cherry Peppers
1/2C Chopped Onion
4 Cloves Garlic
4oz Prosciutto
1/2C Chicken Stock
1/2C Bread Crumbs
1/4C Parmesan Cheese or other dry Italian Cheese

 

In a large pot, bring 4 quarts of salted water to a boil, add the Kale and blanche for 5 minutes.  Drain the pot .  As you can see, I used my huge skillet. 

In a large skillet, heat 1/4 cup olive oil over medium heat. Add the onion and peppers and cook for 5 minutes to soften. Do not brown. Increase heat to medium-high, and add the garlic and prosciutto.

Sauté until lightly browned, then add the kale, and chicken broth.  Combine thoroughly and cook until kale is wilted. Season with salt and pepper.  

Keep in skillet or Transfer the mixture to a 2-quart baking dish.   Spread the bread crumbs over the kalele, then sprinkle with Cheese.

Bake until the cheese lightly browns, about 10-15 minutes.

Enjoy!