Utica Greens: An Italian-American Specialty

Utica Greens are an Italian-American regional specialty created by immigrants in Utica, New York, not far from where I grew up.

This recipe was my first introduction to the magic of bitter greens like escarole, which Italian immigrants brought with them to Utica. Essentially, this recipe is a regional interpretation of southern Italian-style sautéed greens made with escarole, hot peppers, prosciutto, and oreganata, a seasoned breadcrumb topping.

This dish makes a perfect starter for a dinner party or a holiday meal. What’s more fun than dipping crusty bread in a spicy, garlicky sauce with friends? Endlessly riffable, this Utica Greens recipe comes together quickly and disappears as fast as it hits the table. The contrast between the greens and the peppers is a great wake-up to the palate and guaranteed to start your meal off right!

What’s in Utica Greens?

Utica Greens relies on the magical formula of leafy greens, prosciutto, and peppers, topped with a bread crumb mixture known as oreganata. Endlessly adaptable, this hearty starter is quick to assemble and can be easily tailored to your tastes. Here’s your shopping list to make it: 

For the Greens: 

• Escarole: A member of the chicory family, escarole is a leafy green that can easily be mistaken for lettuce. Escarole has a pleasant bitterness, which in this recipe is a foil against the richness of prosciutto and pecorino romano cheese. Escarole is sometimes a little tricky to find, so look for it in Italian specialty shops OR substitute a different leafy green (see below for suggestions!).
• Extra virgin olive oil: We use olive oil in two ways; first to sauté the aromatics, and to crisp the breadcrumb topping. I like to use an Italian extra virgin olive oil because the grassy, slightly bitter notes echo the flavors of the greens.
• Prosciutto is cured, unsmoked ham. It is usually sold very thinly sliced, and when rendered with a little olive oil gets pleasantly crispy. Prosciutto is not as salty as other hams and stands out for its sweet, buttery flavor. It’s optional, and I’ve outlined several easy and delicious swaps below.
• Pickled hot cherry peppers are small, heart-shaped peppers that can be either mild or spicy. They’re easy to find in the Italian section of most grocery stores, and the brine adds a nice pop of acidity. Look for sliced pickled peppers for the easiest prep, but if you can only find whole, that’s okay too! Just make sure you’ve carefully removed the seeds.
• Garlic: A staple of Italian-American cuisine, garlic grounds our dish with its distinctive savory notes.
• Chicken stock adds richness and moisture to the greens, infusing them with savory notes while protecting them from the heat of the broiler. Make your own, use store-bought, or substitute vegetable broth.

For the Oreganata: 

Oreganata is a flavor-infused breadcrumb topping used in many Italian-American dishes, such as Baked Clams Oreganata or Shrimp Oreganata. Typically, a mixture of fine bread crumbs, dried oregano, and cheese, in this recipe it serves both as a thickener for the greens mixture and as a crispy topper for the dish.

• Dried Oregano puts the oregano in our oreganata! A herb in the mint family, dried oregano is a stalwart of Italian-American cuisine.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece
• Kosher Salt enhances the flavor of food. Kosher salt is used here because it has a clean salty flavor.
• Black Pepper: The floral spiciness of black pepper is a perfect complement to our pickled peppers. I recommend freshly ground pepper here for maximum flavor!
• Pecorino Romano is a hard Italian cheese typically made from sheep’s milk. It has a distinctive, salty flavor with a whiff of savory earthiness.
• Breadcrumbs: I recommend purchasing plain fine breadcrumbs and adding seasoning. If you can’t find plain fine breadcrumbs, don’t fret! Simply, omit the salt, pepper, and dried oregano from our oreganata recipe and proceed from there. I do not recommend using panko bread crumbs in the oreganata. Fine bread crumbs “melt” into the stewy greens and create a better binder. If you only have panko, give it a quick buzz in a food processor to break it down into a finer texture. Gluten-free fine bread crumbs are widely available and are an easy swap.

How to Make Utica Greens

Utica Greens is a quick and easy appetizer, and a great way to get your daily serving of leafy greens. Blanched greens get a quick saute with some power-packed aromatics, topped with a flavorful breadcrumb mixture, and then run briefly under the broiler to crisp everything up. Serve this with a side of crusty bread to sop up the delicious juices!

Prep the Oreganata and Greens

• Make the oreganata. Stir together 1/2 cup (about 2 ounces) grated pecorino romano cheese, 1/2 cup fine breadcrumbs, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Set aside.
• Blanch the greens. Bring a large stockpot of salted water to a rolling boil. If using escarole, roughly chop it, discarding the tough ends. If using other leafy green such as kale or collards, remove the center ribs and roughly chop the leaves. Add prepared greens to boiling water and cook until bright green and just tender, 2 to 3 minutes. Drain greens through a colander and set aside to cool slightly. Heat the broiler to high.

Assemble the Dish

• Sauté the aromatics. Meanwhile, in a 12-inch oven-proof skillet set over medium heat, warm 1 tablespoon olive oil. When the surface of the oil begins to shimmer, add 4 ounces chopped prosciutto. Sauté, stirring frequently to break up any clumps, until prosciutto is fragrant and slightly translucent, 3 to 4 minutes. Add 1/2 cup chopped pickled cherry peppers and 4 minced garlic cloves to the prosciutto. Sauté until fragrant, about 2 minutes.
• Sauté the greens. Squeeze out any excess moisture from the greens in the colander. Add greens to the pan and stir to combine. Add 1 cup chicken stock to the pan and bring to a boil. 
• Add the oreganata. When liquid is at a boil, add approximately half of the oreganata mixture (about 1/2 cup) to the greens mixture and stir to combine. Allow the mixture to come back to a boil and simmer until it thickens slightly, 1 to 2 minutes. While the mixture is simmering, mix two tablespoons of olive oil into the remaining oreganata mixture, until it has the texture of wet sand. Remove greens from heat and evenly sprinkle the remaining oreganata mixture over the top. 
• Broil the greens. Place the skillet under the broiler for 2 to 4 minutes, checking often, until the topping is browned and crispy. Serve immediately with a side of crusty bread.

Utica Greens are simply a variation of Italian-style sauteed greens and aromatics, so they are endlessly adaptable. Feel free to play around with this recipe and make your very own perfect greens!

• Bulk It Up: Want to turn this side dish into a main? Add a drained can of white beans or chickpeas with the chicken stock. Or try folding in boiled and diced potatoes for a real cozy meal!
• No escarole? No problem! Substitute other leafy greens instead. I’m particularly fond of combining several: kale, swiss chard, and broccoli rabe. Any hearty cooking green will work well, but I recommend using at least one bitter green, as the bitterness plays so nicely against the prosciutto and breadcrumbs.
• Spice It Up (or Down!): Try adding a big pinch of red pepper flakes to the oreganata mixture. Prefer things on the milder side? Swap out the hot pickled cherry peppers for mild ones. Any pickled pepper works nicely in this recipe—try pepperoncini or pickled banana peppers!
• Meat Swaps: Prosciutto can be easily swapped out for a variety of Italian-style cured meats: try using guanciale, salami, or even pepperoni! If using guanciale or bacon, sauté in olive oil until just crispy.
• Make It Vegetarian: Vegan bacon makes a good substitute for prosciutto here, or you could skip the meat entirely. Swap the chicken stock for vegetable stock and you’ve got a hearty vegetarian appetizer!
• Make It Gluten-Free: Use gluten-free breadcrumbs. Or make your own by pulsing crispy rice cereal in a food processor until it is the texture of fine breadcrumbs.

What to Serve with Utica Greens

Create a true red checkered tablecloth Italian restaurant meal for yourself by serving Utica Greens as an appetizer and Chicken Parmesan as your entree.

Keeping it vegetarian? A Zucchini Parmesan will do the trick! Greens and pasta will always be best friends, so a Spaghetti Pie or a classic Cacio e Pepe are guaranteed to be crowd-pleasing mains.

Round out the meal with a classic Tiramisu for dessert.