Utica Greens

By • January 21, 2014 1 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is so good, I dream about making it next. It is named for the region of upstate New York, where it can be ordered pretty much everywhere. I had never heard of it until a friend visited and asked me to make it. I searched for recipes, since his only description was that it had escarole and it was really good. I was further able to determine it had no beans, then he remembered the name "Utica Greens." I found this recipe from feelingfoodish.com and made some adaptations - namely pickled hot peppers (homemade banana peppers or Hungarian if you have them) instead of the red cherry peppers, homemade breadcrumbs that haven't been seasoned, and packaged chopped escarole, and I reduced the cooking time recommended. I've eliminated the chicken broth from the recipe, because I found I didn't need it with the fresh breadcrumbs and the type of escarole (from Wegmans). Marnie Mead


Serves 4 (side dish); 2 main

  • 1 packet escarole, chopped, fresh (15 ounces)
  • 4 tablespoons butter, unsalted
  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup sliced, hot pickled peppers (Hungarian or banana peppers), chopped
  • 1/3 pint prosciutto, chopped
  • 1 cup fresh breadcrumbs
  • 1/2 cup Pecorino-Romano cheese, freshly grated
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon sea salt
  1. Bring 5-quart stock pot filled with 1 tablespoon sea-salted water to a boil. Add escarole and cook until tender (about 1-2 minutes if using Wegmans chopped escarole; about 5 minutes if yours is tougher). Drain.
  2. Reserve about 2 tablespoons each of breadcrumbs and cheese for topping.
  3. Mix remaining breadcrumbs with cheese, oregano and pepper.
  4. In a large ovenproof saute pan, heat butter and olive oil over medium heat. Add garlic and cook until fragrant, about 1 to 2 minutes. Add cooked greens to pan and stir to combine. Mix in chopped peppers, prosciutto, breadcrumbs/cheese mixture.
  5. Top with remaining breadcrumbs and cheese.
  6. Heat oven to broil.
  7. Place casserole under broiler for 4 to 6 minutes until brown, checking frequently. Remove from oven and allow to rest about 15 minutes before serving.

More Great Recipes: Vegetables|Entrees|Side Dishes