Utica Greens
Utica greens is a traditional dish from Utica, New York, made from sautéed or braised bitter and mild greens like escarole, dandelion, spinach, or collard greens. Seasoned with garlic, olive oil, and hot pepper flakes, it often includes bacon, prosciutto, or pancetta for added flavor. Cooked until tender, it's typically served as a side dish, sometimes topped with grated Pecorino Romano cheese
Servings 2 people
Equipment
- Pot
- Strainer
- Pan
- Knife
Ingredients
Produce
- 2 head escarole
- 3 cloves garlic
Grocery
- 5-7 cherry peppers
- 1 cup bread crumbs
- 1/2 cup olive oil
Refrigerated
- 1/2 cup Parmigiano-Reggiano
Meat
- 8 oz pancetta
Spices
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Prep Produce
- Clean the escarole thoroughly to remove any dirt, sand, or unwanted particles.
- Cut the escarole into thirds for easier cooking and eating.
Boil & Strain Escarole
- Boil the escarole in salted water for approximately 15 minutes to soften the leaves and reduce bitterness.
- After boiling, let the escarole cool for about 10 minutes, then press out as much water as possible to avoid a watery dish.
Cook The Meat & Peppers
- In a pan over low heat, sauté the pancetta in olive oil for about 5 minutes.
- Add the garlic and sliced cherry peppers (starting with 5 and adding more if desired for spice) to the pan and cook until the garlic is fragrant and the peppers are softened.
Add Escarole, Cheese & Bread Crumbs
- Add the drained escarole to the pan along with the parmesan cheese and bread crumbs.
- Increase the heat to medium and cook until the breadcrumbs are well incorporated.
- Stir the mixture to evenly distribute the ingredients and season with salt and pepper to taste.
Enjoy Your Utica Greens!
- Top with extra parmesan cheese and serve this traditional side dish. Enjoy sharing a piece of Utica with your loved ones!