Prep 15 mins
Cook 10 mins
Upstate NY recipe from Chanatry’s supermarket
Make and share this Utica Greens (Escarole) recipe from Food.com.
- 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.
Yummy, growing us in South Utica and now living in Yorkville I know how delish Utica's greens are.
I lost my recipe and was searching frantically for another. I made mine like yours except I didn't boil them. I have found that by skipping that step it saves a lot of time, and they taste just as good. Thanks origamifreak for the recipe your a lifesaver LOL!
Excellent greens. Easy to follow recipe. Sometimes I use hard salami instead of prosciutto. I've had these made with romaine instead of escarole, and always plan on buying that if my store doesn't have any escarole, but it hasn't happened yet. I'm used to a drier greens, so I cut the broth in half, but pretty much follow every other suggestion. Thanks for sharing this local specialty!
Living in/near the Utica area all my life I've enjoyed everyone else's greens. ....restaurants and friends'.......all the time wishing I could make my own that were as delicious. Now I can!! My son loves greens and chicken riggies....as do I...so I made these greens and the Utica Chicken Riggies Utica Chicken Riggies for him on Valentine's Day. We both thoroughly enjoyed our V-Day meal!! Everyone's greens are different.....some use bread crumbs and some don't.......some use spinach instead of escarole but they are all usually delicious. This recipe is comparable to some of the best I've had in the Utica area restaurants. Thanks for a great recipe!