Whats Cookin Italian Style Cuisine

The Most Popular Utica Greens Invented by Joe Morelle

Versions for Greens

Plain sauteed in garlic

Greens with meat and potatoes

Greens with Cheese

Greens Morelle

Basic Ingredients to Make Utica Greens Recipe

escarole cored and coarsely chopped

extra-virgin olive oil plus additional for drizzling

garlic cloves, thinly sliced

dried hot red pepper flakes

Italian Flavored Bread Crumbs

Pecorino Romano cheese grated

Tips

Boiling them first is an important step, it kills bacteria, get all the dirt out and bugs and makes them melt in your mouth tender Do not over brown garlic it should be a golden brown, remove it and add it back later after you flavor the oil Dressed greens are a version that can be adapted with more or fewer ingredients, IE hot peppers instead of sweet bell and prosciutto along with hot capicola Greens last around 2 days in the refrigerator when mixed with other ingredients Escarole boiled can be frozen and used for any of these recipes

Other Additions to Add

Italian hot or sweet sausage

Italian hot peppers, cherry peppers, assorted colors of pepper

Potatoes,

Mozzarella melted cheese on top

Utica grind red pepper flakes on top or freshly cracked black pepper

Drizzled with extra virgin olive oil when greens are just sauteed with Pecorino Romano cheese

Hot Capicola

Any other kind of ham you prefer

Proscuitto

For vegetarian add artichokes hearts, fresh spinach leaves, chopped roma tomatoes, broccoli and cauliflower florets steamed

Try Some Other Famous Utica Recipes

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A Delicious Side Dish or Full Meal

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With Image Without Image Italian Utica Greens Sauteed Escarole Recipe Yield: 6

Author: Claudia Lamascolo Prep time: 10 M Cook time: 35 M Total time: 45 M These are famous greens made with escarole in the Utican New York area. Many local families make them and on the menus in several restaurants. Greens can be plain and sauteed in garlic or dressed to the nines adding sausage, peppers and potatoes to them. There are many versions here in the recipe card to choose from. Ingredients: Italian style Greens are famous in Upstate Utica New York and Rome New York areas.

Here are adapted recipes below found in several favorite Restaurants and are copycats of what we have tasted through the years.

There are 3 versions below to chose from and easy to make using escarole which was a staple in our home growing up in the 1960s in our Italian home living in East Utica. Instructions: First Version 4 lb escarole (about 4 heads), cored and coarsely chopped 1/4 cup extra-virgin olive oil plus additional for drizzling 5 garlic cloves, thinly sliced 1/2 teaspoon dried hot red pepper flakes Italian Flavored Bread Crumbs Locatelli cheese grated Wash escarole in a sinkful of hot water, lift to drain. Cook in a heavy pot full of boiling salted water for 30 minutes, drain. Heat oil in same pot over medium heat, saute garlic and red pepper flakes with oil around 1 minute. Add escarole, stirring to coat evenly with oil. Place on low heat and saute until tender around 10 minutes. Season with salt, pepper, and more red pepper flakes if you love it hot! Spoon onto a large platter and drizzle with a good grade extra virgin olive oil, Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella. Second Version (This version found in most Central NY Utica/Rome areas) 1 large escarole (or 2 small heads) 4 slices prosciutto-thin slices, chopped 2 garlic cloves minced 6 tablespoons extra virgin olive oil 2 long Italian hot peppers, seeded & julienned 1/2 cup Italian flavored breadcrumbs 1/4 cup Pecorino Romano cheese grated cheese 1/2 cup chicken broth 1/4 teaspoon cayenne pepper black pepper and the pinch of salt Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices, add broth, top with cheese and breadcrumbs at the end. Third Version A Version of Greens Morelle Utica Greens All Dressed Up (a whole meal in itself!) Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside. 2 lbs of link Italian sausage cut in small pieces and fried, set aside. 6 slices of prosciutto, ham, or capicola ( Italian hot ham). Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes. Drain and do the same procedure above to extract water. In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens 2 to 3 cloves of minced garlic 1/2 teaspoon of garlic powder 1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips 1/2 cup chicken broth, at the end optional chopped tomatoes In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage, and ham mix greens in stir, add the broth. Garnish: 1 cup shredded blend of provolone and mozzarella 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder 3/4 cup Locatelli or Parmesan grated cheese salt and pepper to taste Add topping to greens mixture. Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top. Broil until cheese melts. https://www.whatscookinitalianstylecuisine.com/2010/05/italian-utica-greens-sauteed-escarole.html escarole recipes, Utica New York Greens recipes, favorite escarole recipes, greens recipe, Utica Greens Recipes escarole recipes, greens recipes, healthy recipes Italian, American Created using The Recipes Generator

Italian Utica Greens Sauteed Escarole Recipe Pin for later

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Update On Mr. Morelle

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.Mr. Morelle being a chef at the Grimaldi's Restaurant (now closed) observed a chef making greens, they were only served as an occasional special.Then he started at the Chesterfield's in 1988. He then tweaked those greens and put it on the menu as a regular appetizer.His greens were an immediate hit and became famous quickly.He later quit the restaurant business to work as a postman. He only made greens by request, in huge trays for weddings, birthdays, and holidays.A great side dish and so healthy for you! Italian Sauteed Escarole with garlic, extra virgin olive oil, and a little heat! These are so tender, sure to please green lovers!I make three different versions here is just one of them.Mom used escarole in soups with beans , and antipasto style , every time we got a plate of these they were gone in no time! We love greens of all kinds broccoli rabe is another favorite!Update: Mr. Morelle has passed away in 2017 and will be forever known for these greens in Utica, New York. R.I.P. Joe Morelle and thank you for this fabulous contribution to us.We will remember him fondly s in our kitchens when cooking Greens Morelle and make them with gratitude for his wonderful version of this delicious recipe.Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.