Recipe: Utica Italian Greens (escarole) - 3 recipes

I personally have never had the one with potatoes in Utica... but the last two are more of what I am used to eating. YUM!!!!
Halyna - Utica native :)

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ITALIAN GREENS

1 cup Yukon Gold potatoes, cut in 1-inch cubes
1/2 cup olive oil, divided use
1/2 tsp. dried parsley
/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 chopped Vidalia onion
6 minced garlic cloves
2 heads escarole, cleaned, rinsed, and chopped in large pieces
8 oz. chicken broth
4 oz. thinly sliced hard salami, julienned
1/2 tsp. crushed red pepper
1/2 cup bread crumbs
1/2 cup Romano cheese
freshly chopped parsley (for garnish)

TO PREPARE THE POTATOES:
Preheat oven to 350 degrees F.

Toss potatoes with 1/4 cup olive oil, dried parsley, garlic and onion powder and paprika. Place in a single layer in a baking pan.

Roast for 1/2 hour at 350 degrees F. Set aside.

TO PREPARE THE GREENS:
Saute garlic and onion in 1 tablespoon olive oil.

Add chopped escarole and cook through.

Add chicken broth, julienned salami, crushed red pepper and roasted potatoes. Simmer till stock reduced (about 45 minutes).

Meanwhile, combine bread crumbs with 2 tablespoon oil. Toast until brown.

Mix half of the bread crumb mixture with greens. Add Romano cheese and place in greased baking pan. Top with remaining half of crumbs

Bake in oven at 350 degrees F for 15 minutes. Garnish with parsley

Adapted from source: margeslp

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UTICA GREENS

This recipe for Utica greens comes from Janet Chanatry of Chanatry's supermarket in Utica, which has held strong against larger competition.

1 large head escarole
2 tbsp olive oil
2 cloves garlic, chopped
4 thin slices prosciutto, chopped
2 Italian long hot peppers, seeded and julienned
1/2 cup bread crumbs
1/4 cup pecorino Romano cheese, grated
1 cup chicken broth
salt and pepper (to taste)

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.

Place under a broiler for 3-4 minutes. Serve hot.

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UTICA GREENS

Nice Spicy Appetizer, Should be served with a good crusty Italian bread. Also can be topped with mozzarella cheese when finished.

1/4 cup diced onion
1/2 cup chopped red and green bell peppers
1/4 cup sliced cherry peppers
1/2 cup cappicola thin/diced
2 tbsp minced garlic
1/2 cup olive oil
3 lbs escarole, cleaned, rinsed, and chopped in large pieces
1/2 cup parmesan cheese
1/3 cup bread crumbs
salt and pepper (to taste)

Place onions, peppers, cherry peppers, cappicola, and garlic in a bowl and toss with olive oil.

In a large saute pan start to cook mixture until onions are soft and cappicola is crisp.

Add escarole over the top and allow to wilt down. Mix occasionally until all of escarole is broken down.

Add parmesan cheese and bread crumbs to soak up any liquid and cook for 5 minutes. Add salt and pepper to taste.

Servings: 3-4
Adapted from source: mlab1976