This is a traditional dish from Upstate New York, Utica Greens.
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It is a signature side dish for the Italian-Americans who live in Utica, and is commonly found in restaurants all over the area. There is even an annual Utica Greens Fest in Utica every fall, which features lots of food and art.
There are many different ways to make it, but it traditionally includes escarole, hot cherry peppers and garlic.
So when my CSA box included a huge head of escarole it was the obvious thing to make! I used prosciutto to flavor it, although you could substitute bacon, pancetta, or even add in a bunch of Italian sausage and make it more of a main dish than a side.
Hot cherry peppers are an ingredient that I don’t use all the time, but when you need them there is no substitute! The peppers are crunchy and very spicy, and are also great for using on a sandwich.
I used five of the hot peppers in this dish because my kids don’t like it too spicy, but I think it tastes better with even more. However my kids will actually have seconds of Utica greens, which is pretty much unheard of for any dish involving greens, so I make it the way they like it!
The dish is topped off with breadcrumbs and cheese, and broiled to melt the cheese and crisp up the breadcrumbs. The resulting dish is very spicy and makes a fantastic side dish to accompany dinner.
It is so fun to cook traditional favorites dishes like this that have been passed down for generations! Do you have any favorite ways to serve greens?
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Utica Greens
This is a traditional dish from Upstate New York, Utica Greens.
Ingredients
- 1 head escarole
- 3 Tablespoon olive oil
- 1/2 cup prosciutto, diced
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 5 hot pickled cherry peppers, chopped
- 1/2 cup water
- salt and pepper to taste
- 1/3 cup bread crumbs
- 1/4 cup Romano cheese, grated
Instructions
- Rinse the escarole and chop into small pieces.
- Bring salted water to a boil and blanch the escarole for 2 minutes. Drain in a colander and run under cold water.
- Heat the olive oil in a frying pan. Add the proscuitto and onion and cook for about 5 minutes.
- Add the garlic and cook for another minute.
- Add the drained escarole, cherry peppers and water. Stir it all together and add a little salt and pepper if desired.
- Cook until the escarole is wilted, about 7-8 minutes.
- Sprinkle the top with bread crumbs and cheese, and stick under the broiler for 2 minutes to brown the top.
Notes
Nutrition facts are estimates.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 124Saturated Fat: 1gCholesterol: 4mgSodium: 116mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 3g
Stephanie Person says
I have never heard of Utica Greens before. It looks delicious!!
Ginger says
Oh so delicious ! Thank You !
Tony says
Cooked properly, the best!
Jodee Weiland says
This looks great to me, since I’m Italian and love escarole! What a great way to have them…thanks for sharing!
Singapore Mum Blog says
ohhh these look delicious! Something really new to me!
Sarah @ Play 2 Learn with Sarah says
My husband is from Buffalo…I’ll have to make this and see if he likes it. Thanks…sounds great!
Kait says
I’ve never heard of is but it looks seriously delish. I need some new green dishes to try out!
Jennifer H says
Wow, I’m surprised I’ve never heard of Utica – coming from an Italian family. This looks really yummy!
jeanae says
YUM! We will have to introduce this spicy dish to the south.
Kelly @ Texas Type A Mom says
That looks so colorful and filling!
HilLesha says
I never heard of Utica Greens, but it sounds so delicious!
debra p says
I love prosciutto and also love Greens. What a great recipe. I’ve been to Utica and I’d love to try this.
Heather @ new house new home says
These greens looks awesome.! I’m growing some “stir fry” greens in the garden which will work perfectly here (I think). Making them tonight for sure.
Found you on Life on Lakeshore Drive’s link.
Shop with Me Mama (Kim) says
Oh my goodness this looks and sounds so delicious!!! Thanks for the recipe!
Rachel @RunningRachel says
This is interesting. I have never heard of this dish before.
Gina says
I grew up in Utica and never had Utica greens. But I do make chicken riggies regularly! I’m bookmarking this one to try later~~
Gina
Annie says
Gina,
Chicken Riggies are one of my favorites too! Utica Greens seems a little healthier, so I make that more often.
Jen @ Jen Spends says
One of my favorite things to eat! My dad’s family is from Utica, and my aunt makes killer greens. I didn’t have a recipe, though. Can’t wait to try it.
Šárka says
I could see this being eaten by bucketloads over here in our household! 🙂 Pinning it for later, thanks for a great recipe.
Jennifer @ My Sweet Sanity says
That looks SO good!
Robin All Things Heart and Home says
That looks so delicious! Thanks for linking w/ Twirl and Take a Bow! ox
Mel {MamaBuzz} says
Mmmm, this looks like a big dinner of healthy deliciousness. Thanks so much for sharing at Inspire Me Wednesday. Featuring you in next week’s issue.
Miz Helen says
Thanks so much for sharing this fantastic recipe for greens with Full Plate Thursday. Hope you are having a great weekend and come back soon!
Miz Helen
Michelle says
I’ve never heard of this dish, but suddenly I want some! It looks wonderful. Thank you for sharing.
Angela says
This greens recipe looks delicious. I’ll have to make it soon.
Christy says
This looks delicious. As a vegetarian, I’m always looking for new recipes to try. Thanks for sharing this. YUM!
Sue says
I grew up just outside of Utica and have never made this recipe. Mea culpa! I’ll have to get busy and try it. Thanks for posting!
Mark Plakias says
I have made this several times (the first time in Clinton, NY) Most recently used Peppadew peppers in stead of the usual cherry peppers, came out quite good!
Nonsono Stronzo says
I never blanch the greens, they end up losing the texture. Just cook them down slightly with the onions, prosciutto, hot peppers and add garlic at the end. Then add the rest of the ingredients. I feel this is a better way.
Mary says
My family loves Utica greens since we live not too far from Utica I need to write this down and surprise them during the holidays. Of course they will say there great but I know they will never tasre as good as Utica greens. I just have to try.
H Bush says
If I was to make this for a potluck could I put it in a crockpot on warm?
John Gates says
I planted a ton of beets this year. I was looking for ways to utilize the greens when I found out that they are good substitute for escarole. Your recipe turned out perfect. You need a ton of beet greens to equal a head of escarole just in case anybody wants to replicate this. Thank you!
Sue says
We lived in Utica for ten years. Two of my daughters still live there. Love them and making them tonight. Going to put on top of some fresh cod fish!