Utica greens and beans

Trim the bottom of the escarole to release the leaves; wad and slice them across into large pieces.

Wash thoroughly in a big bowl of cold water, twice.

Blanch in boiling, generously salted water about two minutes, just to wilt; lift out, run cold water over it and drain.

Crisp the pancetta in a big skillet with a touch of olive oil over medium heat.

Add the chopped jalapeno and cook a couple of minutes until it starts to soften.

Add a whole bunch of chopped garlic for about a minute without browning; add a cup of chicken stock and bring to a simmer; season with black pepper and salt.

Stir in the cooked cranberry beans and the drained escarole; turn off the heat.

Sprinkle in about half a cup of plain breadcrumbs and mix in lightly with the tip of a spoon, not fully.

Shake on red pepper flakes, then a tiny dusting of breadcrumbs, a thorough dusting of grated Parmesan and a light drizzle of olive oil.

Broil until the top is golden brown, watching it.