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
UTICA GREENS AND BEANS
Why greens and beans on New Year's Day, you may ask? Because, as any scientist will tell you, if you eat 'poor' on the first day of the year, you will enjoy incredible financial prosperity the rest of the year! The original Utica greens do not have beans but they are such a classic combination.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Wash escarole leaves in a large bowl in several changes of cold water until no grit remains.
- Bring a large pot of salted water to a boil; cook escarole in the boiling water until bright green and slightly wilted, about 2 minutes. Transfer escarole to a large bowl using a slotted spoon. Rinse greens in cold water to stop the cooking process. Drain thoroughly.
- Place pancetta and olive oil into a large oven-safe skillet over medium heat; cook until browned and crisp in spots, about 5 minutes. Stir jalapeno peppers into pancetta; cook and stir until peppers start to soften, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Pour chicken broth over pancetta mixture, bring to a simmer, and season with salt and black pepper to taste. Gently stir beans into skillet. Mix escarole into mixture, turn off heat, and top with 1/2 cup bread crumbs. Stir until crumbs are still visible but most are incorporated. Season with red pepper flakes. Top with 2 tablespoons bread crumbs followed by Parmigiano-Reggiano cheese; drizzle top with 1 tablespoon olive oil.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet under broiler and cook until top is golden brown, 2 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 25.2 g, Cholesterol 18.6 mg, Fat 18.3 g, Fiber 11.2 g, Protein 12.3 g, SaturatedFat 5.2 g, Sodium 575.9 mg, Sugar 1.4 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
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.
UTICA GREENS
Utica Greens are a popularized local dish to the area in and surrounding Utica, New York. Utica Greens are quite delicious and have become a popular appetizer that can be eaten as an appetizer or a meal. They can be used in a variety of ways as well. I have had them served over a chicken breast topped with Mozzarella cheese. ...
Provided by Rainie Piccione
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Clean and drain the Escarole by filling the sink or extra large bowl with cold water. Chop the bottom off of the head of Escarole. Place leaves in water and swish around, cleaning any silt that is still sticking to the leaves. Remove leaves from water and chop into bite size pieces.
- 2. Fill a large pot half to three quarters full of water. Add some salt as you would for pasta and bring to boil. Blanche the escarole by placing it in the pot and leaving it there for 3 minutes. Remove from pot to an ice bath. One you have given the escarole an ice bath you can remove it to a strainer to drain the excess water.
- 3. In a large saute pan that can be placed in the oven saute hot pepper flakes, prosciutto, onion, and garlic until onions are soft. Add the Escarole and saute for 5-8 minutes. Add the chopped cherry peppers and a tablespoon or two of their juice and enough chicken stock to make them a tad juicy. Give it a good stir to combine ingredients. Mix the bread crumbs and parmesan cheese and sprinkle generously over the top. Place pan under broiler for 3-5 minutes or until bread crumbs and cheese are golden brown.
- 4. Serve with crusty bread as an appetizer. Or over the top of sauteed chicken breast. Or use to make a pizza or Utica Greens Penne (Recipes to follow).
- 5. You can find me elsewhere too. My Blog-Ma's Aprong Strings: masapronstrings.blogspot.com Pinterest: pinterest.com/rainiepiccione/boards Facebook: facebook.com/?ref=tn_tnmn#!/BookOfKeepers
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