Utica Greens is a classic Central New York dish made with tender escarole, garlic, hot cherry peppers, and a savory mix of breadcrumbs and Parmesan cheese. This flavorful Italian-American favorite has just the right amount of heat.
Growing up around Utica, this dish has always been a local favorite. Every restaurant seems to have its own version, but there’s nothing quite like making a skillet of Utica Greens at home.
Why I Love Utica Greens
About the Ingredients ⭐
- Escarole: Three heads of fresh escarole form the base of this classic dish.
- Garlic: Six cloves add plenty of flavor.
- Red Cherry Peppers: Use 4–5 peppers for that signature spicy kick.
- Romano Cheese: Adds a sharp, salty flavor.
- Panko Breadcrumbs: Give the greens a little texture and crunch.
- Prosciutto: Adds rich, savory flavor.
- Hot Ham: Optional, for extra flavor and heat.
- Olive Oil: Used to sauté the garlic and other ingredients.
- Mozzarella Cheese: Melts over the greens for a cheesy finish.
- Water: Helps cook and soften the escarole.
Be sure to check out the full recipe and ingredient list below
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.
How to Make Utica Greens
Prepare the Ingredients: Rinse the escarole thoroughly and chop it into bite-sized pieces. Cut the prosciutto and optional hot ham into 1-inch pieces. Halve the cherry peppers and remove the seeds.
Sauté the Garlic and Meat: Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and cook briefly until fragrant. Stir in the prosciutto and optional hot ham, cooking for 1–2 minutes.
Add the Peppers and Escarole: Stir in the cherry peppers and pour in 1 cup of water. Add the chopped escarole, cover, and cook for about 5 minutes.
Cook Until Tender: Remove the lid and continue cooking until the escarole is tender and most of the liquid has evaporated.
Add the Cheese and Breadcrumbs: Mix the Romano cheese and panko breadcrumbs in a small bowl. Sprinkle the mixture evenly over the greens.
Finish with Mozzarella: For an optional cheesy topping, sprinkle mozzarella over the greens and place the oven-safe skillet under the broiler for a few minutes, until the cheese is melted and lightly golden.
Tips I Found Helpful 💙
- Wash Escarole Well: Rinse thoroughly to remove any dirt or grit.
- Adjust the Heat: Remove the cherry pepper seeds for less spice.
- Don’t Overcook: Cook the escarole just until tender.
- Use an Oven-Safe Skillet: Make sure your skillet is broiler-safe before melting the mozzarella under the broiler. Watch closely to prevent burning.
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Utica Greens
Utica Greens is a classic Italian-American dish made with tender escarole, hot cherry peppers, prosciutto, garlic, and Romano cheese.
Ingredients
- 3 heads escarole, washed and chopped
- 6 cloves garlic, minced
- 4–5 hot red cherry peppers, halved and seeded
- ¾ cup grated Romano cheese
- ½ cup panko breadcrumbs
- 4 slices prosciutto, chopped
- 4 slices hot ham, chopped (optional)
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1 cup water
Instructions
- Rinse the escarole thoroughly and chop into bite-sized pieces. Cut the prosciutto and optional hot ham into 1-inch pieces. Halve and seed the cherry peppers.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook briefly until fragrant.
- Add the prosciutto and optional hot ham. Cook for 1–2 minutes.
- Stir in the cherry peppers and pour in 1 cup of water.
- Add the chopped escarole, cover, and cook for about 5 minutes.
- Remove the lid and continue cooking until the escarole is tender and most of the liquid has evaporated.
- In a small bowl, combine the Romano cheese and panko breadcrumbs. Sprinkle evenly over the greens.
- For an optional cheesy topping, sprinkle the mozzarella over the greens. Place the oven-safe skillet under the broiler for a few minutes, until the cheese melts and becomes lightly golden.
- Serve warm.
Notes
Wash the escarole thoroughly to remove grit, and adjust the number of cherry peppers to control the heat. Use a broiler-safe skillet if adding the mozzarella topping, and watch closely to prevent burning.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 9gUnsaturated Fat: 11gCholesterol: 62mgSodium: 1084mgCarbohydrates: 21gFiber: 4gSugar: 2gProtein: 24g
Can’t wait to try this recipe of greens 😍