Utica greens

A dish originating from Utica, New York

Utica greens is a popular Italian-American dish that originated in Utica, New York. It is a spicy sautéed escarole dish that has become a staple in the region's cuisine. The dish is known for its unique combination of flavors and its versatility as both a side dish and a main course.

Ingredients

The primary ingredient in Utica greens is escarole, a type of leafy green vegetable that is part of the endive family. Other common ingredients include:

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

Preparation

A serving of Utica greens

To prepare Utica greens, the escarole is first cleaned and chopped. It is then blanched in boiling water to soften the leaves. After blanching, the escarole is sautéed in olive oil with garlic and hot cherry peppers to infuse the dish with its characteristic heat and flavor.

Prosciutto or pancetta is often added to the sauté for a savory depth, and chicken broth is used to create a rich base. Breadcrumbs and Parmesan cheese are mixed in to thicken the dish and add a crunchy texture. The dish is typically finished by baking it in the oven until the top is golden brown.

Variations

While the traditional recipe for Utica greens is widely enjoyed, there are several variations that incorporate different ingredients or preparation methods. Some variations include the addition of:

• Sausage
• Bell peppers
• Onions
• Mozzarella cheese

These variations allow for personalization and adaptation to different tastes and dietary preferences.

Cultural Significance

Utica greens have become a symbol of the culinary heritage of Utica, New York. The dish reflects the influence of Italian immigrants who settled in the area and contributed to its rich cultural tapestry. It is often featured in local restaurants and is a favorite at family gatherings and community events.

Related pages

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