35 responses

  1. Sarah
    November 28, 2012

    Oh my goodness. This looks soooo gooood! I can eat this as a main meal.

  2. Heather @girlichef
    December 1, 2012

    I think I’ve only tried escarole once before – for some reason, I have a hard time finding it around here. I LOVE the sound of this dish, though…if I ever locate any, I’m making it!

    • Marie
      December 1, 2012

      It is good – I’ve made it twice in a row. I should have titled it “Escarole or Kale” since I’m guessing escarole is more of a regional finding. I’d like to try it myself with kale someday – I’ve heard that kale can be substituted for escarole.

      • Joe
        January 2, 2015

        If you are ever in Syracuse, the best greens in town is found at the Basil Leaf Restaurant in North Syracuse…they will make them mild, medium or hot depending on your taste…and are always the best!

      • Marie
        January 3, 2015

        Thanks, Joe! I love trying all the different variations. We just tried Teddy’s greens in Rome NY a few days ago…amazing how they all taste a bit different. I’ll make a note of these – my SIL lives in Syracuse.

  3. carolyn
    January 6, 2013

    I had a hankering for this amazing escarole dish I had in Utica years ago, googled it … and your recipe was the first result! I’ve made it twice now (with chard and arugula) and it is just as I remembered it. Served it at a dinner party and it blew people away. Thank you!

    • Marie
      January 6, 2013

      I love chard too! I’ll have to try it with chard instead of escarole. I’m glad you enjoyed it. You’ve got me thinking about making it again this week.

  4. Karen
    February 2, 2013

    My son and I discovered Utica greens last summer the night before teaching a 2-day class there. We liked them so much that we ordered them five times in two days! We learned from our waitress the first night that everybody has their own recipe for greens, and that there are heated debates over whether to include potatoes and/or cannellini beans. Many restaurants use hard salami or bacon as the meat, and some offer vegetarian versions.

    Back home, we launched into finding our own favorite ways of making them. Yes, kale works as an alternative for escarole. I made them yesterday with a combination of escarole and kale. We had a farm-share last summer, and we got a lot of different kinds of greens. So we’ve also used turnip, collard, mustard, and beet greens as well as chard and spinach and romaine. All a bit different, and all good. So if you like the particular green, use it in this recipe. It’s hard to go wrong. ; )

    • Marie
      February 3, 2013

      Ha! Yes, it’s the same with the “Chicken Riggies”, which are also big up in Utica. Everyone has their own version of the best recipe -you’re right! Thanks for all the suggested modifications. It’s great to provide ideas for customization.

  5. Jodi Pelliccia
    January 13, 2014

    I am fro Utica area too and nothing like good greens!!!!

    • Marie
      January 13, 2014

      What are your favorite spots in Utica for good greens? I’ve been to Delmonico’s and there are pretty amazing!

      • Chris
        August 11, 2014

        I must say DiCastro’s in Rome has some AMAZING greens and of course I do also love Chesterfield’s

  6. Anne
    January 13, 2014

    I am from Utica, now live in Buffalo, and have to have these (among some other CNY greats…half moon cookies, tomato pie, pusties) every time I go back to visit. Greens are an amazing food and anyone who has never had them is truly missing out! I actually have some escarole from our CSA all ready to be made into greens in our freezer. You have inspired me…
    Greens for dinner!

    • Marie
      January 13, 2014

      Sounds good to me, Anne! I could probably eat them a few times a week without getting sick of them!

  7. Krissy
    January 13, 2014

    I was born and raised in Utica and grew up eating greens…I moved to Germany last year and just now found the German version of escarole. Making them tomorrow :)

    • Marie
      January 13, 2014

      It’s always nice when recipes reminds you of home and growing up – I hope you enjoy!

  8. Bill O’Connor
    January 14, 2014

    Marie, I am from Utica, born and raised. If I could not have my wife’s greens, the only other place I would eat them, would be Georgios. If you’re looking for great chicken riggies, then Secret Garden and Teddy’s out of Rome, NY(10 min from Utica)

    • Marie
      January 15, 2014

      Thanks for the tips, Bill! We’re always looking for new places to eat when we are in CNY

  9. Krista
    January 14, 2014

    I am from Utica also but now live in North Carolina. We travel home a few times a year to visit family and for special occasions and I always, always go to Georgio’s in New Hartford for greens. They are my hands down favorite there.

    However, it is said that Greens Morelle were the original recipe and that recipe is served at Chesterfield’s in East Utica.

    I’m glad this dish is spreading beyond central NY because we really do make the best Italian food there. Thanks for sharing!! =)

    • Marie
      January 15, 2014

      Hi Krista – Bill also mentioned Georgio’s…must try! We went to Chesterfield’s years ago, and from what I recall, the food was pretty good. I’m sure there are lots of variations, and I’m willing to give them all a try, lol.

  10. Elena
    March 17, 2014

    This is an amazing dish. My fiance used to live near Utica and cooks Greens Morelle exactly as this recipe stating… We had some trouble finding escarole in the stores too, but usually were able to find it in Whole Foods and escarole there is relatively clean from sand.

    • Marie
      March 18, 2014

      Hi Elena – I’ve been stuck with sandy escarole before…not fun! Whole Foods is a great source, I agree. Glad to hear you like the dish- it’s one my favorite ways to eat greens! yum. This month, America’s test kitchen has published “The Best Regional Recipes”, and Utica Greens is in there!

  11. Rae
    June 30, 2014

    Yea! Georgio’s Utica Greens are incredible, if you can’t do home made! “Traditionally” the greens would be what ever is in season and available at the time… it’s true “peasant food”. My *favorite* is with mustard greens and whichever others are available. No one should deny themselves the greens just because they can’t find escarole!! :-D

    • Marie
      June 30, 2014

      Love it, Rae!! Great advice. I made the recipe with kale last time and it was just as good. And guess what I had for dinner tonight? Georgio’s greens! I brought some home last time I went to Utica and froze some. Yummm

  12. Melody
    August 31, 2014

    Thanks for the great recipe! I was so excited to find the “Utica” version, to make for my colleagues who don’t even know what “greens” are. I plan to go a little milder on the peppers–banana instead of cherry for a mixed crowd–but always use cherry peppers cooking for myself.

    As for restaurants in the region–We moved from CNY to Albany ten years ago–not I grow my own escarole solely to make greens. When we go home, I always get them at Teddy’s–in my opinion they’re the best around, just as good as the riggies.

    • Marie
      September 1, 2014

      I’d love to grow my own escarole! I’ve tried Delmonico’s greens in Albany and I thought they were good. I must try Teddy’s thanks for the tip

  13. Erin
    October 16, 2014

    I’m so glad I found this recipe! I grew up in Rome, NY, but now live in Denver. I can find escarole at Sprouts, but half the time they’re out :). Also, I have to go to a specialty Italian store for the cherry peppers and Pecorino Romano cheese. It’s all worth it! I make a double batch, and between my boyfriend and me, it’s gone in days.

    Thank you for sharing!!

    • Marie
      October 17, 2014

      I’m glad that you can still manage to get the ingredients! The cherry peppers and cheese do make such a difference. I’ve subbed other peppers and it’s funny but the cherry peppers are my favorite. Not easy to find the fresh ones though! Happy eating!

  14. Mary
    December 14, 2014

    We love these, my husband and I! We love to treat friends to them during the summer at picnics, but I’m making them tonight – on this cold winter’s day. There is a restaurant in East Syracuse, NY named Pronto’s that makes them, along with many awesome Italian dishes. Their greens are amazing!!! Try them! They are off of exit 35 on the NYS Thruway East.

    • Marie
      December 14, 2014

      Next time I”m near Syracuse I’ll have to give that place a try -thanks:)

  15. Dave
    January 28, 2015

    I have tried just about everyplace for greens. Recently had the best ever at Johnies Pier 31, near 13/31 intersection on SE wnd of Oneida lake. Second best are at The Franklin in Rome ( lots of hot peppers there) ..

  16. Sharon
    February 5, 2015

    I’m a Mohawk Valley girl transplanted to Cookeville, Tennessee and have been craving Utica Greens. Just bought some escarole, so now I can make my own! I make mean chicken riggies, too…now if I can find a good tomato pie recipe and also one for taillight donuts like Holland Farms make, I’ll be in MV heaven!

    • Marie
      February 6, 2015

      Mmmm…tomato pie! I think there is a good recipe in one of my books – I’ll have to get that on the site!

  17. Roxanne
    March 3, 2015

    I just returned from visiting ANY and had the most wonderful Italian greens. I have grown up living in the South and love all types of greens. This dish was so good I took a photo and sent it home. The place I ate them prepared them with thin ham and salami. Is this ham a special ham? I have got to make this for my family.

    • Marie
      March 4, 2015

      Yes, the thin ham is usually Proscuitto, which is form of imported Italian ham. If you find some, make sure you buy the imported stuff – either from Parma or San Daniele. Domestic brands are not good. In a pinch, you can use salami, pancetta, or even chopped bacon.

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