Italian Greens - Utica Style Recipe

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1 vote | 3872 views

This is the ever popular dish that you won't find anywhere but in Utica, NY unless the cook/chef has originated from Utica. There is even an annual Greens making contest which draws folks from all over to taste test and vote for the areas best greens.

Prep time:
Cook time:
Servings: 4 servings


  • ■1 cup Yukon Gold potatoes, cut into 1” cubes
  • ■1/2 tsp. dried parsley (or 1 TBS fresh)
  • ■1/2 tsp. each, onion and garlic powder
  • ■1/2 tsp. paprika
  • ■1/2 chopped Vidalia onion
  • ■2 head escarole – wash escarole really, really well
  • ■1/2 cup olive oil
  • ■1/2 tsp. crushed red pepper
  • ■8 oz. chicken or vegetable broth
  • ■4 oz. thin sliced hard salami (for the Apple Crumbles MEATLESS greens, I used 15 oz. white cannellini beans)
  • ■1/2 cup bread crumbs
  • ■6 minced garlic cloves
  • ■1/2 cup grated Romano cheese
  • ■fresh parsley


  1. Potatoes: Preheat oven to 350 F.
  2. Toss in a bag with 1/4 cup oil, parsley, garlic and onion powders and paprika.
  3. Roast for 1/2 hour.
  4. Set aside.
  5. Greens: Sauté garlic and onion in 1 TBS olive oil.
  6. Add the chopped escarole and cook through.
  7. Add broth, salami (if using) or beans, crushed red pepper and potatoes.
  8. Simmer until broth is reduced. About 45 minutes.
  9. Combine the bread crumbs with 2 TBS oil and toast until brown. Mix HALF with the greens.
  10. Preheat oven again to 350 F.
  11. Add Romano cheese to greens and place them into a greased baking pan.
  12. Top with remaining bread crumbs.
  13. Bake for 15 minutes. Garnish with parsley.


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  • Joanne
    Who doesn't love greens! They're the best and can be so healthy.
    I've cooked/tasted this recipe!

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