The ultimate appetizer: Utica Greens!
Have you heard of it? In my last post I gave a nod to the wonderful dishes born in the small working town of Utica, NY. Chicken Riggies (recipe included), Utica Greens, and Tomato Pie… so good, so so good.
Then I got to thinking…
Why stop at Chicken Riggies? It’s only right that we keep this train rolling.
Next stop: Utica Greens aka Greens Morelle.
Guys! This is one heluva dish! This recipe, born in Joe Morelle’s kitchen at the Chesterfield Restaurant, takes tried and true authentic Italian Greens, and turns it up a notch. I know, it’s hard to improve on a dish that’s been around forever; a peasant dish served by sweet folks who’ve perfected the ratio of leafy greens to olive oil to garlic (never not in the mood for that!). But, Utica Greens, in all its comforting glory, adds a hint of spice, pork in the form of pancetta or prosciutto, some crispy bits of bread crumb, and a whole lotta cheese.
SO WHAT IS NOT TO LOVE?
There are a few iterations on Joe’s recipe that I’ve seen, although I’m working pretty near the original. I have taken some liberties with the grated Parmesan and garlic. Becausssssse, that’s what I do. 😉
INGREDIENTS:
- Pancetta or Prosciutto
- Fresh garlic
- Escarole
- Hot cherry peppers sliced in oil (I use Cento)
- Grated Parmesan
- Bread Crumbs
- Olive oil
- Salt & Pepper
Here’s the thing about this dish – it’s easily modified… You like heat? Add more cherry peppers! You have bacon in the freezer? Switch it out for the pancetta! You like more garlic than the recipe calls for? Do your thing!
I’ve billed this as an appetizer, but when served up alongside a juicy steak – it’s the perfect side-dish. Piled high on a crusty crostini? Yes! Mixed into frittata – you will always be happy.
Utica Greens is the dish you didn’t know you needed….
But now you do!
Buon Appetito!
MORE GREENS, PLEASE!
Focaccia with Lemony Greens & Parmesan
Escarole and White Bean Soup with Italian Sausage
Radish and Parsley Salad with Ricotta Salata
Utica Greens
Description
The ultimate appetizer: Utica Greens!
Ingredients
2 large heads of escarole
4 Tbsp. olive oil (divided)
4 oz. pancetta, diced (or prosciutto, chopped)
3 – 4 cloves garlic, minced
4 – 6 hot cherry peppers in oil, large chop
salt and black pepper, to taste
1/2 cup bread crumbs
3/4 cup Parmesan, divided
Instructions
Remove core from escarole and place leaves in a large bowl of cold water. Wash until no grit remains.
Give the leaves a rough cut and blanch in salted water for 2 – 3 minutes until leaves are wilted.
Using a slotted spoon, remove leaves from the pot and transfer to a bowl. Set aside.
In a large skillet over medium heat, add a drizzle of olive oil to coat the pan. Next add the diced pancetta. Once lightly crisped, add the minced garlic.
Allow to sauté until the garlic becomes fragrant.
Next, add the wilted escarole, chopped cherry peppers, salt, and pepper, to the pan. Mix well and let cook for about ten minutes.
In the meantime, prepare the bread crumb mixture.
In a small bowl, combine bread crumbs, 1/2 cup of grated Parmesan, and enough olive oil to moisten the mixture. The mix will look like sand.
Add the bread crumb mixture to the escarole, stir well to combine. Finish simmering for a couple more minutes, until most of the moisture has been absorbed.
Lastly, drizzle with olive oil and top with remaining Parmesan.
Enjoy!
Lived in Utica area all of my life. Have tried the greens just about everywhere. Favorites are Georgio’s, Delmonico’s, and the Chesterfield. Moved to Buffalo 2 years ago. Unfortunately you can’t find them out here. Thanks for the recipe, made them last week and they are excellent. I’m making a quadruple batch tonight for Christmas Eve dinner.
So happy you found the recipe and are enjoying it! Thanks so much! Happy New Year!
I grew up In Utica, but left soon after college. I don’t remember eating Utica Green although I still remember really good Italian food. High school classmates tell me it is still definitely a Utica thing. Thanks for sharing.
Thanks for stopping by, Patricia! I hope you have the chance to try them! 🙂
I’ve never heard of Utica greens, but it looks so good! Love the addition of pancetta too!
You would love them, Michelle! Thank you!
I’ve never heard of utica greens before and now I’m wondering where it has been all my life! This combo sounds absolutely delicious, Annie! Love all the Parmesan cheese, too!!
Parmesan is its crowning glory! Thanks, Dawn!!
This beautiful side dish is new to me, Annie, but I love every element of it! Absolutely a must try recipe!
A must try, indeed! So cozy and homey! Thanks, Marissa!
Yum! This is fabulous. And I love the cherry peppers – thanks for mentioning the brand! Can’t wait to make this.
One of our all-time faves! Thanks, Mimi!
How delicious! The pancetta is so perfect in this – I would love to give it a try right now!
If you give it a go – I’d love to know what you think! Thanks, Katherine!!
I’ve never heard of Utica greens. They look so fantastic. Thank you!
Thank you, Jeff!! I think you’ll love them!
Keep ’em coming Annie! These are so much more than greens! Loving the addition of the pancetta and cherry peppers. I’ve got to try this one!
You have got to try it, Mary Ann!! I think you’ll love it!
Just loving the sound of this dish! So much flavour worked in, which is right up my alley when it comes to greens 🙂
So yum! It doesn’t last long, that’s for sure! (And I’m mostly talking about myself! ;))