UTICA GREENS
This is a traditional dish from Upstate New York, Utica Greens.
Provided by Annie
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the escarole and chop into small pieces.
- Bring salted water to a boil and blanch the escarole for 2 minutes. Drain in a colander and run under cold water.
- Heat the olive oil in a frying pan. Add the proscuitto and onion and cook for about 5 minutes.
- Add the garlic and cook for another minute.
- Add the drained escarole, cherry peppers and water. Stir it all together and add a little salt and pepper if desired.
- Cook until the escarole is wilted, about 7-8 minutes.
- Sprinkle the top with bread crumbs and cheese, and stick under the broiler for 2 minutes to brown the top.
Nutrition Facts : Calories 124 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, Sodium 116 grams sodium, Sugar 1 grams sugar
ITALIAN UTICA GREENS SAUTEED ESCAROLE RECIPE
These are famous greens made with escarole in the Utican New York area. Many local families make them and on the menus in several restaurants. Greens can be plain and sauteed in garlic or dressed to the nines adding sausage, peppers and potatoes to them. There are many versions here in the recipe card to choose from.
Provided by Claudia Lamascolo
Categories escarole recipes, greens recipes, healthy recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- First Version
- 4 lb escarole (about 4 heads), cored and coarsely chopped
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon dried hot red pepper flakes
- Italian Flavored Bread Crumbs
- Locatelli cheese grated
- Wash escarole in a sinkful of hot water, lift to drain.
- Cook in a heavy pot full of boiling salted water for 30 minutes, drain.
- Heat oil in the same pot over medium heat, saute garlic and red pepper flakes with oil for around 1 minute.
- Add escarole, stirring to coat evenly with oil.
- Place on low heat and saute until tender around 10 minutes. Season with salt, pepper, and more red pepper flakes if you love it hot!
- Spoon onto a large platter and drizzle with a good grade extra virgin olive oil,
- Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.
- Second Version
- (This version is found in most Central NY Utica/Rome areas)
- 1 large escarole (or 2 small heads)
- 4 slices prosciutto-thin slices, chopped
- 2 garlic cloves minced
- 6 tablespoons extra virgin olive oil
- 2 long Italian hot peppers, seeded & julienned
- 1/2 cup Italian flavored breadcrumbs
- 1/4 cup Pecorino Romano cheese grated cheese
- 1/2 cup chicken broth
- 1/4 teaspoon cayenne pepper black pepper and the pinch of salt
- Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices, add broth, top with cheese and breadcrumbs at the end.
- Third Version A Version of Greens Morelle
- Utica Greens All Dressed Up
- (a whole meal in itself!)
- Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.
- 2 lbs of link Italian sausage cut in small pieces and fried, set aside.
- 6 slices of prosciutto, ham, or capicola ( Italian hot ham).
- Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.
- Drain and do the same procedure above to extract water.
- In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens
- 2 to 3 cloves of minced garlic
- 1/2 teaspoon of garlic powder
- 1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips
- 1/2 cup chicken broth, at the end
- optional chopped tomatoes
- In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage, and ham mix greens in stir, add the broth.
- Garnish: 1 cup shredded blend of provolone and mozzarella
- 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
- 3/4 cup Locatelli or Parmesan grated cheese
- salt and pepper to taste
- Add topping to greens mixture.
- Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.
- Broil until cheese melts.
UTICA GREENS (ESCAROLE)
Make and share this Utica Greens (Escarole) recipe from Food.com.
Provided by origamifreak
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean and rinse escarole twice; chop in large pieces.
- Boil down for 5 or 6 minutes so it's tender and wilted.
- Place olive oil in a saute pan and heat.
- Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
- Add seeded peppers and cook another minute or so.
- Add the escarole and all the other ingredients in the pan.
- Gradually add the bread crumbs and grated cheese, tossing gently until blended.
- Taste for final salt and pepper seasoning.
- Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.
BEST UTICA GREENS RECIPE
This recipe for Utica greens combines escarole with cherry peppers and a melody of lemony and garlic flavors that are sure to please your palate.
Provided by Jason Goldstein,Tasting Table Staff
Categories side dish, salad
Time 16m
Number Of Ingredients 11
Steps:
- Place the chopped prosciutto and 3 tablespoons of olive oil in a pan over medium-high heat. Cook until the prosciutto is crispy, and then take out of the pan to use later.
- Add the sliced garlic cloves and chopped onion to the pan. Season with 1 teaspoon of salt and pepper. Cook until the onions are translucent, approximately 2 minutes.
- Add the chopped escarole, lemon juice, chopped cherry peppers, 1 of teaspoon salt, and 1 teaspoon of pepper to the pan. Mix, and cook for 2 minutes. Top with the crispy prosciutto.
- In a bowl, combine the breadcrumbs and Romano cheese. Add to the top of the escarole mixture.
- Place the pan in the oven on broil for 1 minute, or until it browns.
- Serve, and enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 14 g carbohydrates, Cholesterol 14 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 8 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 491 mg, Sugar 3 g, TransFat 0 g
UTICA GREENS
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
Provided by Jim Shahin
Categories dinner, vegetables, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
- Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
- When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
- Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
- Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
- Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 31 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 4 grams
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