Utica Greens and Beans

Ingredients

• 2 heads escarole, bottoms trimmed and leaves coarsely sliced
• 4 ounces pancetta bacon, diced
• 2 tablespoons olive oil
• 2 tablespoons chopped jalapeno pepper, or to taste
• 3 cloves garlic, minced
• 1 cup chicken broth
• Salt and ground black pepper to taste
• 1 (12 ounce) can cooked cranberry beans
• 1/2 cup fine bread crumbs
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons fine bread crumbs
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1 tablespoon olive oil, or as needed

Directions

Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.

Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly.

Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.

Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.