Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine. .
It’s a spicy take on escarole with crisped prosciutto, hot peppers, grated cheese, and breadcrumbs.Enjoy as a side dish, a main meal, or even with eggs and toast in the morning!In this interview with the NY Times, the creator of this dish, Joe Morelle tells of how he brought the recipe to Chesterfield’s restaurant, which is home of the original dish.I was surprised to find out that Utica is home to many Italian Americans whose ancestors came from Italy.Cooked and drained escarole ready to be seasoned with toppings and transformed into the best Utica greens!Shown in bowls from top left, counter clockwise: Breadcrumbs, grated cheese, and jarred hot peppers.Shown on wooden board: sliced prosciutto, chopped onion, olive oil and minced garlic.After the ingredients are sautéed, add the grated cheese and bread crumbs and continue to heat.It sometimes feels like escarole may be more easily found in places where Italian Americans are most highly concentrated, such as in the East coast area and Chicago.Variations on Utica greens recipes include adding cooked potato, substituting prosciutto with salami or another Italian deli meat (ie, salami, capocolla ham), using other types of hot peppers instead of cherry peppers, different types of grated cheese (ie, Romano, Parmesan) and using seasoned breadcrumbs (for example, a mixture of garlic, breadcrumbs, and olive oil).For example, I found that Georgio’s cooked down the greens to a very tender point and added heaps of breadcrumbs, resulting in a dish that resembled a bit of a stuffing.Other popular ways to enjoy this green include sauteed with beans and/or Italian sausage, in Italian wedding soup, or simply sauteed with garlic and olive oil.4.92 from 12 votes Author: Marie Print Recipe Cook Time 45 mins Total Time 45 mins Course Side Dish Cuisine Italian Servings 6 Calories 315 kcal Ingredients 0.5 1x 1.5x 2x 3x 2 to 3 large heads escarole (may substitute kale or swiss chard).chicken stock or hot water (in a pinch) up to about ¼ cup, as needed.black pepper to taste Instructions Cut off and discard the hard bottom stem from each head of escarole.Wash the escarole thoroughly, remove any damaged leaves, and rough chop.Place cleaned and chopped escarole in stock pot, large enough to fill with enough salted water to cover greens (salty like the ocean).Add chicken broth or hot water slowly to get the mixture moistened (it should not be too dry) a bit. .
Back in the 1980s, chefs at local Italian restaurants started serving this now popular dish of hot peppers, sauteed greens, chicken stock or broth, cheese, bread crumbs, and prosciutto that will bring a pop of color and burst of flavor to your Thanksgiving dinner. .
Utica Greens: A Central New York Staple With Multiple Identities
In 1988, Chesterfield’s began serving the hearty dish of escarole, fried prosciutto, hot cherry peppers, Parmigiano-Reggiano cheese and bread crumbs. .
In my last post I gave a nod to the wonderful dishes born in the small working town of Utica, NY.This recipe, born in Joe Morelle’s kitchen at the Chesterfield Restaurant, takes tried and true authentic Italian Greens, and turns it up a notch.I know, it’s hard to improve on a dish that’s been around forever; a peasant dish served by sweet folks who’ve perfected the ratio of leafy greens to olive oil to garlic (never not in the mood for that!).But, Utica Greens, in all its comforting glory, adds a hint of spice, pork in the form of pancetta or prosciutto, some crispy bits of bread crumb, and a whole lotta cheese.There are a few iterations on Joe’s recipe that I’ve seen, although I’m working pretty near the original.Hot cherry peppers sliced in oil (I use Cento).I’ve billed this as an appetizer, but when served up alongside a juicy steak – it’s the perfect side-dish.Escarole and White Bean Soup with Italian Sausage. .
Utica Greens (Escarole) Recipe
As a Rome, NY ex-patriot now living in Nashville, Tennessee....I have been craving hometown "Utica Greens". .
Utica Greens Are The Dopest Meal You Can Make With "Greens" In
Most often, this takes the form of a small bowl of sad lettuce splashed with cheap balsamic and presented as some sort of pre-dinner hazing ritual: We appease the gods of delicious dinner with our somber mastication of this meager roughage.I remember here and there that this is an intensely stupid, pointless, and unnecessary way to consume green things, if one is so inclined.They call houses “camps,” and they pronounce the word “car” more like “care.” They wear tracksuits to gravesides.These greens are spicy and hefty and rich, studded with delicious fatty pork and thickened with handfuls of cheese and breadcrumbs.Listen, dammit, if you put down your aversion to the word “greens” and set aside your learned terror of the kale takeover and just make these goddamn things, you will be a happier person, forever.You will need: an embarrassing amount of escarole (more on this later); some prosciutto; some garlic, which you will be finely chopping; some cherry peppers; some bread crumbs; some grated, hard Italian cheese; some chicken stock; some olive oil.Escarole, though—like a stout, broad, ragged-looking head of romaine with wide, deep-green leaves—has enough in common with certain other lettuces that, if you must, you can substitute.Green or red romaine will do in a pinch, even if you’ll lose some of the essential character of the finished product.In particular, escarole has in common with other leafy greens the characteristic of shrinking away to nothing when it’s cooked, which is why you’re going to buy a really shocking, ridiculous amount of the stuff.You know how you pack a wheelbarrow full of spinach, and when it’s done cooking, you’ve got, like, a cup and a half of food?Yes, the pimpled, knobby, annoyingly precocious teenager working the checkout register will make some sort of teen-lingo comment about your bounty of escarole.Unlike, say, chard or kale or collards, the ribs of the escarole leaves will be juicy and delicious, even while retaining a pleasant crunch, so we want all but the very bottom half-inch or so of each head.Just put an inch of water in the bottom of the pot and cram, stuff, squeeze, and in all other ways force your greens on in there.Steam your escarole in a huge pot with a heavy lid on top until it’s done a fair amount of shrinking, and then yank it all out of there and onto a cutting board or into a big bowl.While your escarole hangs out to the side, get your garlic and peppers going in some olive oil over medium heat in a deep sauté pan or saucier.It has also been cured, but has denser fat, a more straightforward ham flavor, and is usually sold in either small cubes or thin slices.If you go with pancetta, add a handful of either cubes or thin strips to your hot oil with the garlic and peppers.Just as it starts to turn light brown, dump all that goddamn escarole into the pan and toss it a few times to get a good mix.If you like them on the fresh, green, and crunchy side, a few short minutes in the hot pan will be fine.Into your greens you will now stir a giant handful of breadcrumbs, a giant handful of finely grated Parmigiano Reggiano or Pecorino Romano or Grana Padano (or some combination thereof), and a glug or two of olive oil.Now, instead of a big hot pan of green stuff, you’ve got something substantial and obscenely rich.Load that blob of goodness into an oven-safe casserole jam, sprinkle some more breadcrumbs and cheese over the top, and slide the whole thing under your hot broiler for a minute or two.There is no wrong thing to do with these greens, up to and including waiting for them to cool slightly and then bathing in them.They will body the absolute hell out of any so-called main course you plate beside them, so it’s best to think of them as, at worst, a co-billed star with, say, hearty pasta or a pork chop.A splendid way to enjoy them is heaped onto a plate all by themselves, with nothing but a loaf of hot, crusty Italian bread and all the possibilities thereby presented.You’ve got the soft bitterness of the escarole, accented perfectly by the nuttiness and saltiness of the cheese.You will feel a strong urge to strap these lovely greens into the passenger seat of your car, drive back to the grocery store, and introduce them to that shitty-punk cashier.Chris Thompson lives in Virginia, hate-loves and writes about the Wizards, and spends too much of his meager income on meals out. .
Utica Greens Bagel
The Utica Greens bagel was created from ideas submitted in a Facebook contest in preparation for our 25th Anniversary celebration in 2013. .