Utica Greens Recipe (With Prosciutto And Hot Peppers)

Try this delicious and authentic recipe for Utica Greens, a traditional Italian-American dish made with prosciutto, hot peppers, and greens. Perfect for a hearty, crowd-pleasing meal.

Utica Greens and Their History

Utica Greens are an Italian-American specialty from Central New York, built on escarole, garlic, hot cherry peppers, prosciutto or pancetta, breadcrumbs, and a shower of Italian cheese.

The dish gained steam in local Italian restaurants in the 1980s, when chef Joe Morelle popularized “Greens Morelle” at the Chesterfield Restaurant in Utica. Since then, menus across Upstate New York have featured house takes, sometimes called Village Greens or simply Utica Greens.

You will see minor twists from kitchen to kitchen. Some cooks reach for pecorino, some for Parmigiano-Reggiano. Some add a splash of chicken broth. All roads lead to a bubbling pan under the broiler, a browned top, and a rich, peppery bite that pairs well with pizza, pasta, or grilled meats.

Preparing The Greens

You will use two heads of escarole. Trim the ends, then chop into roughly 2-inch pieces. Wash thoroughly in a large bowl of cold water to remove grit. A salad spinner helps, but you will blanch next, so perfection is not required.

Bring a large pot of water to a boil and salt it with a big pinch of kosher salt. Add the escarole and boil for 1 to 2 minutes. You are softening the greens while preserving a little structure. Drain into a colander and immediately plunge into an ice bath to stop cooking. Drain again, then squeeze out excess moisture with clean hands. This step is important. Removing water helps the breadcrumbs stay crisp later and keeps the bottom of the pan from getting soggy.

Pat the escarole dry and set aside. If you plan to mix in kale or Swiss chard another day, blanch them the same way, since tougher greens need that head start. The technique traces back to traditional Southern Italian sautéed greens, adapted by Utica kitchens in the 1980s.

Getting The Breadcrumbs Ready

In a medium bowl, combine 1½ cups breadcrumbs, ½ cup olive oil, and ¾ cup grated Parmigiano-Reggiano. Season with a little salt and pepper, then stir until the mixture looks like moist beach sand. This is your oreganata-style topping, a classic breadcrumb treatment that turns nutty and crisp under high heat. If you like, add a pinch of dried oregano to nod toward traditional oreganata. Set aside.

Pro tip, use a good extra-virgin olive oil. It brings heart-healthy monounsaturated and polyunsaturated fats, and it toasts the crumbs evenly over medium heat.

Combining All Ingredients And Baking

Set your oven to broil. Place a large cast-iron skillet or other broiler-safe large pan over medium heat. Add 1 tablespoon olive oil. When it shimmers, add 8 minced cloves of garlic and 6 to 8 slices of prosciutto cut into 1-inch pieces. Stir for 1 minute. Add 8 minced hot cherry peppers and cook another 2 to 3 minutes, stirring frequently, until fragrant. You want gentle sizzle, not dark browning.

Add the blanched, squeezed escarole to the pan. Season with salt and pepper to taste. Stir to combine so the greens pick up the garlicky oil and pepper heat. Cook for 2 minutes to drive off surface moisture.

Sprinkle in half of the breadcrumb mixture and stir for 1 to 2 minutes over medium heat. The crumbs will absorb juices and start to cling to the chopped greens. Smooth the top, then scatter the remaining breadcrumb mixture over the surface along with ½ cup more grated Parmigiano-Reggiano.

Transfer the skillet to the broiler. Broil until the top browns and the edges sizzle. Keep the pan on the lower rack if your broiler runs hot, and watch closely. You want a golden, crisp crust with a little chew underneath.

Serve hot from the pan. The contrast is the point, a tender, garlicky interior with a crisp, cheesy lid and just enough heat from the peppers to keep each bite lively.

Variations (E.G. Using Pancetta)

Utica Greens are flexible. Try these common, delicious pivots across Central New York:

• Pancetta instead of prosciutto. Pancetta renders a little fat and brings a meaty bite. Cook it first over medium heat until lightly crisp, then proceed with garlic and peppers.
• Add pecorino. Swap some or all of the Parmigiano-Reggiano for pecorino. The saltier profile stands up to hot peppers.
• Bacon boost. Smoky bacon is not traditional, but it appears in some household versions. Render until crisp, then continue.
• Greens blend. Mix escarole with Swiss chard or a little kale for a deeper green profile and a touch more bitterness.
• With chicken or shrimp. Fold in chopped cooked chicken or quick-sautéed shrimp for a heartier dish. Keep pieces bite-size so the crumb topping still shines.
• Gluten-free. Use gluten-free breadcrumbs. The technique stays the same.
• Heat dial. Use more, or fewer, hot cherry peppers. A teaspoon of brine can boost tanginess without extra heat.

Tips, Technique, and Texture

• The crumb mix should feel like damp sand. If it looks oily, add a tablespoon of breadcrumbs. If it seems dry, add a teaspoon of olive oil.
• If the greens seem watery, keep the pan over medium heat for an extra minute before adding the topping. Little moisture is fine, pooled liquid is not.
• A pizza pan or baking sheet under the skillet can catch any drips under the broiler.
• For extra aroma, add a pinch of dried oregano to the crumbs. That gives you a subtle oreganata vibe without overpowering the dish.
• If you want a meaty bite, use pancetta instead of prosciutto and render it first, then continue with the recipe.

Serving Ideas

Serve with grilled chicken, a simple pizza, or a bowl of short pasta. The dish also plays well next to pork or shrimp. Leftovers reheat nicely under the broiler. A small splash of olive oil can help the top re-crisp.