Utica greens

Utica Greens

A plate of Utica greens

Utica greens is a popular Italian-American dish originating from Utica, New York. It is a spicy sautéed escarole dish that has become a staple in the region's cuisine.

History

The dish is believed to have been created in the 1980s at the Italian-American restaurant Chesterfield Restaurant in Utica. It was developed as a way to utilize the abundance of escarole, a leafy green vegetable, in a flavorful and unique manner. The dish quickly gained popularity and became a signature offering at many local restaurants.

Ingredients

The main ingredient in Utica greens is escarole, a type of endive. Other common ingredients include:

• Garlic
• Hot cherry peppers
• Prosciutto or pancetta
• Breadcrumbs
• Parmesan cheese
• Olive oil
• Chicken broth

The combination of these ingredients creates a dish that is both spicy and savory, with a rich depth of flavor.

Preparation

To prepare Utica greens, the escarole is first blanched to soften it. It is then sautéed with garlic and hot peppers in olive oil. Prosciutto or pancetta is added for a salty, meaty flavor. The mixture is then combined with breadcrumbs and Parmesan cheese, and sometimes baked to create a crispy topping. Chicken broth is often used to add moisture and enhance the flavors.

Variations

While the traditional recipe is widely loved, there are several variations of Utica greens. Some versions include additional ingredients such as sausage, onions, or bell peppers. Others may substitute different types of cheese or use different types of peppers to adjust the level of spiciness.

Cultural Significance

Utica greens have become a symbol of the culinary heritage of Utica and the surrounding area. The dish is often featured at local festivals and events, and it is a must-try for visitors to the region. It reflects the Italian-American influence on the local cuisine and showcases the community's creativity in adapting traditional ingredients.

Related pages

• Italian-American cuisine
• Utica, New York
• Escarole