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
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samboza Bozz
[email protected]These greens were delicious! I will definitely be making them again.
Umesh Rai
[email protected]These greens were a little too bitter for my taste, but I think that's because I used collard greens instead of turnip greens. Next time, I'll use turnip greens.
Clnuur Cabdul
[email protected]I've made these greens several times now and they're always a hit with my family and friends.
Paavo Hanghome
[email protected]These greens were absolutely delicious! I loved the smoky flavor from the ham hocks.
Md Yousuf jaman
[email protected]I'm not sure what went wrong, but my greens turned out really bland. I think I might have forgotten to add the salt.
camouflage Zone
[email protected]These greens were so flavorful and delicious. I will definitely be making them again and again.
RsAmir hamja
[email protected]I've never made Utica greens before, but this recipe was really easy to follow. The greens turned out great!
Matt Bolerjack
[email protected]These greens were a little too spicy for me, but I think that's because I used a hot pepper. Next time, I'll use a milder pepper.
Md Jasim Noor
[email protected]I'm not a big fan of greens, but these Utica greens were really good. I'll definitely be making them again.
Tasnim Sadiya
[email protected]These greens were delicious! I made them for my family and they all loved them.
Celisa Williams
[email protected]These greens were a bit too salty for my taste, but I think that's because I used a ham hock that was a little too salty. Next time, I'll use a milder ham hock.
Ahsan Chandio
[email protected]I've never had Utica greens before, but I'm so glad I tried this recipe. They were absolutely delicious!
evelyn sulit
[email protected]These greens were so easy to make and they turned out so flavorful. I will definitely be making them again.
Natnael tilahune
[email protected]I made these greens for a party and they were a big hit! Everyone loved them and asked for the recipe.
mahamudul islam
[email protected]I'm not sure what I did wrong, but my greens turned out really bitter. I think I might have added too much vinegar.
Shaakir Nimcaan
[email protected]These greens were a little too spicy for me, but my husband loved them. He said they were the best greens he's ever had.
Emily Lock
[email protected]I've been looking for a good Utica greens recipe for a while now, and this one is definitely it! The greens were so flavorful and the ham hocks added a nice smoky flavor.
Izzy Wizzy
[email protected]These greens were delicious! I made them for a potluck and they were a huge hit. Everyone loved them.
Olufunke Helen
[email protected]I'm not usually a big fan of greens, but these Utica greens were really good! The recipe was easy to follow and the greens turned out tender and flavorful.
MD Morsed
[email protected]These Utica greens were an absolute hit with my family! The flavors were so well-balanced and the greens were cooked to perfection. I will definitely be making this recipe again and again.