| | | | |

Utica Greens

Pin This Recipe!

Utica Greens is a beloved gem hailing from the heart of Upstate New York, specifically Utica. As a proud Utica native, I can attest to these greens’ unmatched flavor and vibrancy, which truly stand out among their counterparts. Bursting with an irresistible blend of spices and fresh ingredients, Utica Greens epitomizes the essence of traditional Upstate New York cuisine. Embraced both in local eateries and households alike, this side dish is a part of the Utica culture. My rendition of Utica Skillet Greens features a tantalizing combination of hot red cherry peppers, savory pancetta, tangy Romano cheese, crisp escarole, garlic, and more, resulting in an unforgettable experience.

Utica Greens
Skillet Greens

Fun Fact

Did you know that the origins of Utica Greens can be traced back to Italian immigrants who settled in Utica, New York? Legend has it that this beloved dish was born out of the ingenuity of these immigrants who adapted traditional Italian recipes to include locally available ingredients. Utica Greens exemplifies the fusion of Italian culinary heritage with the flavors of Upstate New York, making it a true testament to the region’s rich cultural tapestry.

Ingredients for Utica Greens

  • 3 Heads of Escarole 
  • 6 Cloves Garlic 
  • 4-5 Red Cherry Peppers
  • 3/4 Cup Romano Cheese
  • 1/2 Cup Panko Bread Crumbs
  • 4 Slices Prosciutto 
  • 4 Slices Hot Ham (Optional)
  • 2 TBS Olive Oil 
  • 1 Cup Mozzarella Cheese
  • 1 cup water
Utica Greens

Utica Greens Recipe

  • Begin by rinsing the escarole thoroughly, then chop it into bite-size pieces.
  • Slice the meat into 1-inch squares.
  • Cut the cherry peppers in half and remove the seeds.
  • Heat a skillet over medium-high heat.
  • Add olive oil and chopped garlic to the skillet.
  • Next, add the slices of meat and cook for 1-2 minutes.
  • Add the cherry peppers to the skillet.
  • Pour in 1 cup of water.
  • Add the chopped escarole to the skillet.
  • Cover the skillet and let it cook for 5 minutes.
  • Once the escarole is tender, remove the cover and continue cooking until done.
  • In a small bowl, mix together the pecorino romano cheese and panko bread crumbs.
  • Sprinkle the cheese mixture over the cooked greens.
  • For an optional topping, add mozzarella cheese and place it under the broiler for about 5 minutes or until the cheese melts.

Tips & Tricks

  • Preparation is Key: Start by gathering and preparing all your ingredients before you begin cooking. This will make the cooking process smoother and more efficient.
  • Thoroughly Rinse the Escarole: Escarole can often have dirt or grit trapped in its leaves, so make sure to rinse it thoroughly under cold water before chopping it. This ensures your dish is clean and free from any unwanted debris.
  • Chop Escarole into Bite-Size Pieces: To make it easier to eat and cook evenly, chop the greens into bite-size pieces. This also helps the flavors to meld together more effectively during cooking.
  • Use Quality Ingredients: Since Utica Greens relies on a few key ingredients for its flavor profile, using high-quality ingredients can make a big difference in the taste of the final dish. Opt for fresh escarole, good-quality pancetta, and flavorful cherry peppers for the best results.
  • Adjust Spices to Taste: Utica Greens often have a spicy kick from the cherry peppers. Taste as you go and adjust the amount of peppers or other spices according to your preference. Remember, you can always add more heat but it’s harder to take it away once it’s too spicy!
  • Monitor Cooking Time: Keep an eye on the cooking time, especially when sautéing the meat and cooking the escarole. Overcooking can result in tough meat or mushy greens, so follow the recommended cooking times closely.
  • Don’t Forget the Cheese: The combination of Romano cheese and panko bread crumbs adds a deliciously crispy and savory topping to the dish. Make sure to sprinkle this mixture generously over the cooked greens for extra flavor and texture.
  • Optional Cheese Topping: If you enjoy gooey, melted cheese, consider adding mozzarella on top of the greens before broiling. This adds a decadent finishing touch to the dish.
  • Serve Hot: Utica Greens are best served hot straight from the skillet. Enjoy them as a side dish or even as a light main course with some crusty bread on the side.
  • Experiment and Enjoy: Feel free to experiment with the recipe and adjust it to your taste preferences. Whether you like it extra spicy, extra cheesy, or with added ingredients, make it your own and savor the delicious flavors of Utica Greens!

Recipes from Utica NY.

Skillet Utica Greens On Bread

FAQs about Utica Greens

Utica Greens are a popular dish originating from Utica, Upstate New York. They typically consist of sautéed escarole combined with ingredients such as pancetta, hot cherry peppers, garlic, and Romano cheese, creating a flavorful and slightly spicy dish.

The primary green used in Utica Greens is escarole. Escarole is a leafy green vegetable with broad, slightly bitter leaves. It’s often used in Italian cuisine and pairs well with the other flavors in Utica Greens.

Several key ingredients contribute to the distinctive flavor of this recipe. These include pancetta (Italian cured pork), hot cherry peppers for heat, garlic for aroma, and Romano cheese for a savory kick. The combination of these ingredients creates a unique and delicious taste experience.

Yes, you can adjust the spiciness of Utica Greens according to your preference. The level of heat can be controlled by varying the amount of hot cherry peppers used in the recipe. Start with a smaller amount if you prefer a milder dish, and adjust upwards for more heat.

Utica Greens are typically served hot, straight from the skillet. They can be enjoyed as a side dish alongside pasta, meat, or seafood dishes. Alternatively, they can be served as a main course with some crusty Italian bread for dipping.

  1. Cool Completely: Allow the Utica Greens to cool completely to room temperature before storing. This prevents condensation from forming inside the container, which can lead to sogginess.
  2. Transfer to an Airtight Container: Place the cooled Utica Greens in an airtight container. Ensure the container is of an appropriate size to avoid unnecessary air exposure, which can cause the greens to wilt more quickly.
  3. Refrigerate Promptly: Once the Utica Greens are in the airtight container, refrigerate them promptly. Store them in the refrigerator at temperatures below 40°F (4°C) to slow down bacterial growth and maintain freshness.
  4. Use Within 3-4 Days: Utica Greens are best when consumed within 3-4 days of preparation. While they may still be safe to eat beyond this timeframe, their texture and flavor may deteriorate over time.
  5. Reheat Properly: When ready to enjoy leftover Utica Greens, reheat them thoroughly. You can do this by gently reheating them in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, microwave them in a microwave-safe dish, covering them to prevent moisture loss.
  6. Avoid Freezing: While Utica Greens can technically be frozen, their texture may suffer upon thawing, resulting in a mushy consistency. It’s best to enjoy Utica Greens fresh or within a few days of preparation for the best taste and texture.
Utica-Greens.
Utica Greens

Utica Greens

Yield: 1
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Skillet Utica Greens is one incredible dish that you will want to try out. A traditional dish from Upstate New York, Utica to be specific, I was born and raised in the Utica area and have never had greens like these anywhere else. These Utica Greens are vibrant, spicy, and bursting with fresh flavors. 

Ingredients

  • 3 Heads of Escarole 
  • 6 Cloves Garlic 
  • 4-5 Red Cherry Peppers
  • 3/4 Cup Romano Cheese
  • 1/2 Cup Panko Bread Crumbs
  • 4 Slices Prosciutto 
  • 4 Slices Hot Ham (Optional)
  • 2 TBS Olive Oil 
  • 1 Cup Mozzarella Cheese
  • 1 cup water

Instructions

  1. Begin by rinsing the escarole thoroughly, then chop it into bite-size pieces.
  2. Slice the meat into 1-inch squares.
  3. Cut the cherry peppers in half and remove the seeds.
  4. Heat a skillet over medium-high heat.
  5. Add olive oil and chopped garlic to the skillet.
  6. Next, add the slices of meat and cook for 1-2 minutes.
  7. Add the cherry peppers to the skillet.
  8. Pour in 1 cup of water.
  9. Add the chopped escarole to the skillet.
  10. Cover the skillet and let it cook for 5 minutes.
  11. Once the escarole is tender, remove the cover and continue cooking until done.
  12. In a small bowl, mix together the Romano cheese and panko bread crumbs.
  13. Sprinkle the cheese mixture over the cooked greens.
  14. For an optional topping, add mozzarella cheese and place it under the broiler for about 5 minutes or until the cheese melts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 777mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pin This Recipe!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *