Utica greens is an Italian American dish made of escarole sauteed with garlic and olive oil. Most recipes include hot cherry peppers, pecorino cheese, bread crumbs, prosciutto or another cured meat, and sometimes chicken broth.[1] In the 1980s, Italian restaurants in Utica began serving this variation on traditional Sicilian and Southern Italian sauteed greens;[1] the dish has since spread to other cities in the United States.[2] Other variations include greens with potatoes, romaine, kale, Swiss chard, and pignoli nuts.[3][4][1]
 | |
| Type | Vegetable |
|---|---|
| Place of origin | Utica, New York, United States |
| Serving temperature | Hot or warm |
| Main ingredients | Escarole |
See also edit
References edit
- ^ a b c Guttman, Naomi; Krueger, Roberta L. (August 1, 2009). "Utica Greens: Central New York's Italian-American Specialty". Gastronomica. 9 (3). University of California Press: 63–67. doi:10.1525/gfc.2009.9.3.63. ISSN 1529-3262. JSTOR 10.1525/gfc.2009.9.3.63.
- ^ Shahin, Jim (February 28, 2017). "Utica Greens: A Central New York Staple With Multiple Identities". The New York Times.
- ^ Kaminsky, Peter; Rama, Marie (January 1, 2013). Bacon Nation: 125 Irresistible Recipes. Workman Publishing. ISBN 9780761165828.
- ^ Long, Ph M. D. (July 16, 2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. ISBN 9781442227316.
Further reading edit
- Bramen, Lisa (September 24, 2010). "A Long Way to Go for Utica Greens". Smithsonian. Retrieved May 12, 2015.
- Eskin, Leah (November 24, 2014). "Utica greens: A regional Italian-American gem that transforms escarole". Chicago Tribune. Retrieved May 12, 2015.
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