Utica greens is an Italian American dish made of escarole sauteed with garlic and olive oil. Most recipes include hot cherry peppers, pecorino cheese, bread crumbs, prosciutto or another cured meat, and sometimes chicken broth. In the 1980s, Italian restaurants in Utica began serving this variation on traditional Sicilian and Southern Italian sauteed greens the dish has since spread to other cities in the United States. Other variations include greens with potatoes, romaine, kale, Swiss chard, and pignoli nuts.
Type Vegetable
Place of origin Utica, New York, United States
Serving temperature Hot or warm
Main ingredients Escarole
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How many calories are in Utica greens?
Calories 168.1
Sodium 437.9 mg
Potassium 40.7 mg
Total Carbohydrate 15.3 g
Dietary Fiber 5.3 g
Utica Greens Ingredients and Preparation
- 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.
