The cooks who invented riggies also love hearty vegetable dishes.
Why This Recipe Works
Both hot and sweet varieties of capicola (also called coppa) worked in our Utica Greens recipe. Browning the cured meat helped build a savory base for our greens. As the greens cooked, fresh bread crumbs absorbed excess moisture. To give our Utica Greens extra crunch, we added toasted bread crumbs to the finished dish.
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