Of all the regional dishes of Upstate, NY, Utica Greens may be the youngest… In this form at least. Legend has it that this recipe was born from the resourcefulness of great depression cooks, but this recipe did not gain notoriety until it was introduced the the menu of the Chesterfield Restaurant (Permanently Closed) in Utica, NY by Chef Joe Morelle in 1988.
Ingredients
The ingredients for Utica Greens are pretty common in most grocery stores, but you might hit some hang ups. Pickled Hot Cherry Peppers can be difficult to source, especially if you are shopping outside of Wegmans territory. I am able to find them at a local Italian Import shop. They have a distinct flavor and should not be skipped or substituted.
What You’ll Need
- Escarole
- Garlic
- Onion
- Hot Pickled Cherry Peppers
- Prosciutto
- Breadcrumbs
- Romano Cheese
- Chicken Broth
- Oregano
- Salt
- Pepper
- Butter
- Olive Oil
How to make Utica Greens
Preparing Utica Greens is an easy task that most home cooks can complete with a high level of success. The cooking is passive and the results are stunning.
First you will need to clean your escarole. This is very important, which is why it is first. Escarole is grown in sandy soil, which easily gets caught in the leaves of the escarole head. Removing all the sand first will lead to a grit free dish.
The next step is to boil the escarole for a couple minutes to cut it’s bitterness. (1-2 min) Remove the escarole from the boiling water and set aside to cool. Lightly dry the greens, then chop it into roughly 2 inch squares and set it aside.
In a large mixing bowl, mix together the Grated Cheese, Breadcrumbs, Oregano, and Black Pepper. Move 1/4 cup of the cheese and breadcrumb mixture to a small bowl and reserve for use as a topping later in the recipe
In a large oven safe pan, add the olive oil and melt the butter. Add in the Onion and Garlic, then sauté for 2 minutes or until fragrant. Next, add the blanched Escarole and Chicken Broth. Stir to combine. Now add the chopped Cherry Peppers, Prosciutto, and cheese/breadcrumb mixture. Stir to combine
If using an oven safe sauté pan, top the mixture with the reserved breadcrumb mixture and broil for 5 minutes, or until the topping is golden brown. If you do not have an oven safe sauté pan: move the mixture to a 9×9 baking dish, top with reserved breadcrumbs, then broil
Serving, Storing, and Variations
Serve this dish hot out of the oven! Pair it up with steak, a glass or red wine and some crusty bread. Let guests spoon the greens onto their plates, then watch with joy as they go back for seconds. This dish is a perennial crowd pleaser, so if you’re hoping for left overs, your may want to double the recipe unless you’re cooking for one or two.
If you are lucky enough to have leftovers, be sure to store them in an air tight container and refrigerate up to 4 days. Moving the Utica Greens to a container before they cool, or allowing plastic wrap to sit on the breadcrumb topping, will lead to a soggy topping.
Utica Greens Variations
If this base recipe isn’t quite cutting it for you, or if you want to bolster the dish and elevate it to a main course, think about adding some of these ingredients when sautéing. It won’t quite be Utica Greens anymore, but what you do in your own home is your business.
- Artichoke Hearts
- Ham
- Capicola
- Italian Sausage
- Roma Tomatoes
- Steamed Broccoli
- Cannellini Beans
Utica Greens
Equipment
- Oven Safe Skillet (Optional)
Ingredients
- 2 Heads Escarole (Cleaned and Roughly Chopped)
- 1/2 Stick Butter
- 4 Tbsp Olive Oil
- 5 Cloves Garlic (Minced)
- 1/2 Cup White Onion (Chopped)
- 5-8 Pickled Hot Cherry Peppers (Tops and Seeds Removed, Chopped)
- 3 Ounces Prosciutto (Diced)
- 1 Cup Breadcrumbs
- 1/2 Cup Romano Cheese (Grated)
- 1/2 Cup Chicken Broth
- 1/2 Tsp Oregano
- 1/2 Tsp Black Pepper (To Taste)
Instructions
- Cut the bottoms off the Escarole heads, separate leaves, then wash very thoroughly. Next, roughly chop the Escarole.
- Bring salted water to a boil in a large stock pot. Add the escarole to the boiling water and boil for 2 minutes. Carefully remove the blanched greens from the water and set aside.
- In a large mixing bowl, mix together the Grated Cheese, Breadcrumbs, Oregano, and Black Pepper. Move 1/4 cup of the cheese and breadcrumb mixture to a small bowl and reserve for use as a topping later in the recipe.
- In a large oven safe pan, add the olive oil and melt the butter. Add in the Onion and Garlic, then sauté for 2 minutes or until fragrant. Next, add the blanched Escarole and Chicken Broth. Stir to combine. Now add the chopped Cherry Peppers, Prosciutto, and cheese/breadcrumb mixture. Stir to combine.
- If using an oven safe pan, top the mixture with the reserved breadcrumb mixture and broil for 5 minutes, or until the topping is golden brown. If you do not have an oven safe sauté pan: move the mixture to a 9×9 baking dish, top with reserved breadcrumbs, then broil.
- Serve Warm.