Utica Greens (So Good)!
My absolute favorite way to enjoy escarole, Utica greens are a Central NY favorite and for good reason! It’s a spicy take on escarole with crisped prosciutto, hot peppers, grated cheese, and breadcrumbs. If you can’t find escarole, try it with kale or Swiss chard. Enjoy as a side dish, a main meal, or even with eggs and toast in the morning!
I knew that I’d love these Utica greens because I absolutely love escarole in any form. If you’re not familiar with these amazing greens, please try them!
This recipe is a regional specialty from the town of Utica, NY (central NY). These people are serious about their Italian food, and they love to cook!
My husband is from Utica, and so we would visit a few times each year. Before then, I had never tried Utica greens. Clearly, I was missing out, but 20 years later, I’ve had plenty. The good news is that you don’t have to live in Utica to make amazing Utica greens!
Where did Utica greens originate?
In this interview with the NY Times, the creator of this dish, Joe Morelle tells of how he brought the recipe to Chesterfield’s restaurant, which is home of the original dish. He mentions the greens were originally called Greens Morelle, but now are commonly known as “greens” or “fried greens” to locals. By the way, you can still enjoy this dish at Chesterfield’s, now called Chesterfield’s Tavolo.
I was surprised to find out that Utica is home to many Italian Americans whose ancestors came from Italy. As an Italian American from Philadelphia, home to the 2nd largest population of Italian American residents in the USA, I was so surprised to see so much Italian culture in a small central NY city! Pretty amazing!
Quick overview and tips for making Utica greens and tips
To begin, boil the cleaned chopped greens in well salted water until tender (some people like the greens a little more “cooked down” (ie, soft, tender) than others; I’d advise you to make sure they are tender at a minimum and adjust cooking from there in the future.)
After the greens are cooked, set them aside and begin to saute the other ingredients.
The other ingredients include chopped onions, minced garlic, prosciutto (or other ham/Italian deli meats), and hot peppers (fresh or jarred; I used jarred because I add a bit of the brine from the jar too) (see photo below and caption for all additions).
Shown on wooden board: sliced prosciutto, chopped onion, olive oil and minced garlic.
After the ingredients are sautéed, add the grated cheese and bread crumbs and continue to heat.
If the greens seems dry, add a bit of chicken broth (not shown) (or hot water in a pinch), because the greens should not be dry at all. In fact, you want moisture.
Top with ground black pepper if desired, and eat!
Substitutes for escarole and variations for add-ins
The availability of escarole may vary in other parts of the county. It sometimes feels like escarole may be more easily found in places where Italian Americans are most highly concentrated, such as in the East coast area and Chicago.
If you have trouble finding escarole, kale or Swiss chard can be substituted for the escarole in this recipe.
Variations on Utica greens recipes include adding cooked potato, substituting prosciutto with salami or another Italian deli meat (ie, salami, capocolla ham), using other types of hot peppers instead of cherry peppers, different types of grated cheese (ie, Romano, Parmesan) and using seasoned breadcrumbs (for example, a mixture of garlic, breadcrumbs, and olive oil).
Who makes the best Utica greens?
Well, the short answer is you will if you make this recipe! But seriously, this recipe is a guideline (as many recipes should be), and you should feel free to increase the amount of breadcrumb or cheese, or heat via the peppers, etc.
The subject of who makes the best greens in Utica has long been a subject of debate and I’ve tried the originals at Chesterfield’s, the greens at DelMonico’s and the greens at Georgio’s among several other places. Ventura’s greens also comes to mind…all good!!
They each follow the same basic recipe but have their own little spin. For example, I found that Georgio’s cooked down the greens to a very tender point and added heaps of breadcrumbs, resulting in a dish that resembled a bit of a stuffing. That said, their version is very popular and I enjoyed it.
How are Utica greens served?
I often eat the greens alone, as it, because I like them just the way they are! That said, they are very popular served with crusty bread. Other ideas include:
- with scrambled eggs and crusty bread
- as a pizza topping
- stuffed inside ravioli
- as a side dish with grilled chicken or steak
- stuffed inside a stromboli or calzone
Italian Americans love their escarole! Other popular ways to enjoy this green include sauteed with beans and/or Italian sausage, in Italian wedding soup, or simply sauteed with garlic and olive oil.
📖 Recipe
Utica Greens
Ingredients
- 2 to 3 large heads escarole (may substitute kale or swiss chard)
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 4 tablespoons olive oil
- 2 hot cherry peppers diced, (or more to taste), plus brine (here I substituted sliced banana peppers)
- 3 ounces prosciutto (Italian ham), chopped (can also use salami, bacon, other ham)
- 1 cup breadcrumbs dried
- 3/4 cup parmesan cheese grated (or Romano cheese)
- chicken stock or hot water (in a pinch) up to about 1/4 cup, as needed
- black pepper to taste
Instructions
- Cut off and discard the hard bottom stem from each head of escarole
- Wash the escarole thoroughly, remove any damaged leaves, and rough chop. Escarole can be very sandy so make sure it's been rinsed well.
- Place cleaned and chopped escarole in stock pot, large enough to fill with enough salted water to cover greens (salty like the ocean).
- Bring to a boil and cook until tender, about 10 to 15 minutes – cook to your liking, I prefer the greens a bit crisp.
- Drain escarole well, let cool, and set aside.
- In the meantime, using a large saute pan, heat olive oil over medium heat
- Add onion and garlic and heat until fragrant and onion becomes slightly translucent. Then add hot peppers and continue cooking for 1 or 2 more minutes. Add a bit of pepper brine (I add about 2 tablespoons or so).
- Add the diced meat (prosciutto or whatever you are using) .
- If necessary, chop the escarole a bit more (made sure the pieces are bite sized) and add the escarole to the pan and continue heating until the greens are warmed.
- Finish by topping with breadcrumbs, and grated cheese.
- Add chicken broth or hot water slowly to get the mixture moistened (it should not be too dry) a bit. Use just enough- you don't want soupy greens.
- Serve with crusty bread and enjoy!
Notes
Salt not recommended as there is plenty of salt (cooked greens are in salted water, sliced meats are salty and so is the grated cheese).Â
Nutrition
Recipe updated September 2020 to adjust ingredient ratio, add onion (yum), add cooking tips, and update photos.
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) ..
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.
Next time I”m near Syracuse I’ll have to give that place a try -thanks:)
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!!
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!
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.
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
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!! 😀
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
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.
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!
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!! =)
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.
I too am from the Utica area but have lived in a suburb of Philadelphia for 17 years. Utica greens are amazing & your recipe was spot on! I agree with the ex-Uticans that say Georgio’s are the best. I am making your recipe again tonight with Kale & serving them with Italian Sausage- yummmmm……. Thank you for bringing a piece of home to Philly!
Suzanne that sounds so good! We were just outside of Utica for Labor Day weekend. I tried O’Scugnizzo greens this time. They were pretty good too! I did try Georgio’s once and when I had them they were cooked down a lot. And there were lots of breadcrumbs – it almost reminded me of a stuffing if you know what I mean? The good thing about this dish is you can customize it – glad you are enjoying it!
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)
Thanks for the tips, Bill! We’re always looking for new places to eat when we are in CNY
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 🙂
It’s always nice when recipes reminds you of home and growing up – I hope you enjoy!
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!
Sounds good to me, Anne! I could probably eat them a few times a week without getting sick of them!
I am fro Utica area too and nothing like good greens!!!!
What are your favorite spots in Utica for good greens? I’ve been to Delmonico’s and there are pretty amazing!
I must say DiCastro’s in Rome has some AMAZING greens and of course I do also love Chesterfield’s
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. ; )
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.
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!
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.
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!
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.
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!
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.
I just had them for the first time -I was in Utica NY =tried them at two different places and they were awesome both times. One had small pieces of potato diced up in it, which was GOOD and the other place had a good amount of proscuitto ham in it and it was GOOD too.
Both times it was just served as a side or appetizer, nothing really with it. I would not change a thing about the dish but I think it would be AWESOME if you topped toast with flank steak, then topped with Utica Greens OR served on toast with a dollop of sour cream on top !
It is awesome as a side with a nice steak.
I think Delmoninco’s has a dish that is chicken served on top of Greens, but I forget what it’s called…
Oh my goodness. This looks soooo gooood! I can eat this as a main meal.