Utica Greens

Why You’ll Love This Recipe

Utica Greens brings a punch of heat and flavor in every bite. The bitterness of the escarole balances perfectly with the richness of cheese and the zing of hot peppers, while the garlic and olive oil add depth and richness. It’s simple to make but packed with flavor, and its versatility makes it great as a side dish for meats like chicken or pork, or served alongside a hearty pasta. This dish is a great way to add variety to your usual vegetable repertoire, especially for those who love a bit of spice and savory goodness.

Ingredients

• 2 heads of escarole, chopped (about 6 cups)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 cup hot cherry peppers, chopped (seeds removed for less heat, optional)

• 1/4 teaspoon red pepper flakes (optional, adjust to your spice preference)

• 1/2 cup chicken broth (or vegetable broth for a vegetarian version)

• 1/2 cup grated Parmesan cheese

• 1/2 cup mozzarella cheese, shredded

• 1/4 cup breadcrumbs

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the escarole: Rinse the escarole thoroughly, chop it into bite-sized pieces, and set it aside.

2. Sauté the garlic and peppers: Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped hot cherry peppers (along with the red pepper flakes, if using) to the skillet and sauté for 2-3 minutes, until the garlic becomes fragrant.

3. Cook the escarole: Add the chopped escarole to the skillet and stir well to coat in the garlic and pepper mixture. Cook the escarole for about 5-7 minutes, stirring occasionally, until it begins to wilt and reduce in volume.

4. Add the broth: Pour in the chicken broth and cook for another 2-3 minutes, until the liquid has reduced by about half.

5. Season: Season the escarole with salt and pepper to taste.

6. Prepare the baking dish: Preheat your oven to 375°F (190°C). Transfer the cooked escarole mixture to a baking dish and top with the Parmesan cheese, shredded mozzarella, and breadcrumbs.

7. Bake: Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.

8. Serve: Remove from the oven and let cool slightly before serving. Garnish with additional grated Parmesan cheese, if desired.

Servings and timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 25 minutes

• Total time: 35 minutes

Variations

• Meat addition: Add cooked pancetta or Italian sausage for a heartier version of Utica Greens.

• Different greens: While escarole is the traditional choice, you can also substitute it with kale or spinach for a slightly different flavor and texture.

• Extra cheese: Use a blend of cheeses such as provolone or fontina for a more complex flavor.

• Add olives: Stir in some black olives for an additional savory element.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat in the microwave, though the breadcrumbs won’t be as crispy.

FAQs

1. Can I make Utica Greens ahead of time?

Yes, you can prepare the dish up until the baking step. Cover the prepared baking dish and store it in the refrigerator for up to 24 hours. When ready to serve, bake as directed.

2. Can I use other types of peppers?

Yes, you can substitute the hot cherry peppers with other spicy peppers like jalapeños, banana peppers, or poblano peppers, depending on your preferred level of heat.

3. Is this dish vegetarian?

Yes, Utica Greens can be made vegetarian by using vegetable broth and omitting any meat additions like pancetta or sausage.

4. Can I use frozen escarole?

While fresh escarole will yield the best texture and flavor, you can use frozen escarole. Just be sure to thaw and drain it well to avoid excess moisture in the dish.

5. Can I make this dish spicier?

Yes, if you prefer more heat, you can add extra red pepper flakes or more hot peppers. You could also include a splash of hot sauce when sautéing the garlic and peppers for added spice.

6. Can I use a different type of cheese?

Yes, if you prefer, you can substitute Parmesan and mozzarella with other melting cheeses like fontina, provolone, or cheddar. Just keep in mind that this will change the flavor profile.

7. How do I know when the dish is done baking?

The dish is done when the cheese is fully melted, bubbly, and golden brown on top, and the breadcrumbs are crisp. You can also check by inserting a fork into the center to ensure it’s heated through.

8. Can I add meat to this dish?

Yes, adding pancetta, Italian sausage, or even chicken can make this dish heartier and more filling. Simply cook the meat first and then stir it in with the escarole.

9. Can I use a different type of green?

While escarole is traditional, you can substitute it with other leafy greens such as kale, spinach, or Swiss chard. These will offer different textures and flavors, but they work well in this dish.

10. Can I freeze leftover Utica Greens?

While the dish is best enjoyed fresh, you can freeze leftovers. Place it in an airtight container and freeze for up to 1-2 months. Reheat in the oven until fully warmed through.

Conclusion

Utica Greens is a deliciously bold and savory dish that’s packed with flavor and perfect for any occasion. The combination of escarole, hot peppers, and melted cheese creates a satisfying and comforting side that complements any meal. Whether you enjoy it as an appetizer or as a standalone dish, Utica Greens is a flavorful way to add a bit of zest to your table. With simple ingredients and easy preparation, this recipe is a great way to elevate your vegetable game and bring a little taste of Utica into your kitchen.