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Utica Greens | Gluten-free and vegan

Utica greens

Escarole cooked with bell peppers, gluten-free breadcrumbs, and vegan bacon. A regional dish from upstate New York.
3.50 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 8 servings

Ingredients
  

Greens

  • 1 cup bacon (coconut) divided
  • 1 tbsp olive oil (extra virgin)
  • 5 cloves garlic peeled and minced
  • 1-1/4 tsp red pepper flakes divided
  • 1 bell peppers red, large, cored, seeded, and sliced into strips
  • 12 ounces escarole pre-washed and chopped

Topping

  • 1 slice bread (gluten-free) toasted until very dry, torn into pieces
  • 1 tbsp pine nuts
  • 1 clove garlic peeled
  • 1 tsp oregano (dried)
  • 1 tsp basil (dried)

Instructions
 

  • Heat the oil over medium-high heat in a cast-iron (or oven-proof) skillet until shimmering. Add the garlic and hot pepper flakes and saute 30 seconds.
  • Add the peppers and saute 2-3 minutes.
  • Add half the coconut bacon and then the escarole (the pan will be very full). Put on the lid and cook for 15 minutes, stirring every 5 minutes as the escarole wilts.

Topping

  • Put the topping ingredients, including the remaining coconut bacon, in the food processor. Pulse until everything is uniform fine crumbs.
  • Turn on the broiler and place the rack just below it. When the escarole is nicely cooked, taste the dish. Add a little salt or more hot pepper flakes if it needs it. Sprinkle the topping evenly across the pan and broil for 3-5 minutes until golden brown. Serve at once.

Notes

Per serving:
  • 147 calories
  • 9 g fat
  • 1 g cholesterol
  • 44 mg sodium (may be higher, depending on coconut bacon and bread content)
  • 81 mg potassium
  • 8 g carbohydrate
  • 2 g fiber
  • 3 g sugars
  • 1 g protein
  • 3 Weight Watchers Points Plus
You can use 4 slices of prosciutto if you eat meat. Chop those up and start sautéeing them before adding the garlic. If you cannot find pre-bagged escarole, then weigh it at the store to get just under a pound. Since the escarole is a bitter green, you need to have enough bell pepper in the dish to balance it with sweetness. This was delicious over cooked pasta with some mozzarella-style Daiya cheese. If you eat dairy, stir in 1/4 C. of parmesan before putting on the crumb topping. I hear it's also used as a topping for hot sandwiches (Italian beef or sausage); it would be very good on top of eggplant or chicken parmesan too.