Italian Utica Greens Sauteed Escarole Recipe

Italian Utica, New York Greens are a specialty item on most menus in their local town in Upstate New York. Most Italian household in Utica, New York made them simply sauteed. Then in the 1980's a new way to make them became famous in my hometown by Joe 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. It was an immediate hit. 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.

Greens became more widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida.


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 thankyou for this fabulous contribution to us. We will remember you always in when cooking Greens Morelle.

The greens are Escarole sauteed. I love them dressed up with hot capicola, potatoes, peppers and melted cheese. 
There are so many ways to make sauteed greens. Check out the many recipes below all of them are fabulous!

Greens, Greens and more Greens. If you haven't visited Utica/Rome area in Upstate NY, here's another specialty item on the menu's up there. They are noted for making the best greens around. Sauteed Escarole is very healthy, full of vitamins, and oh so good. 

Of course the locals will tell you where to go to get the best, they are not all the same. Many preferences, and then there are always the authentic versions, so while your up there always ask someone where to get the best greens.

 Or maybe our readers will be willing to give their opinions.  Check out the video below I updated this post in 2013.

Video on Greens Hangout

                                    

You can add sausage, Italian, peppers, potatoes, mozzarella cheese. You can absolutely go crazy with greens.

Everywhere you go in Utica/Rome area they make them different. Obviously some are better than others.

 I love garlicky flavored greens, not just a hint of flavor, so I put more garlic in. My kids love the above version with sausage, potatoes, prosciutto, peppers, topped with mozzarella melted and bread crumbs.

Watch my quick video clip on greens dressed up

A great side dish and so healthy for you! Italian Sauteed Escarole...garlicky with extra virgin olive oil and a little heat! ....tender greens you are going to love.  I make three different version here is just one of them. Every restaurant makes these different. Some made with prosciutto, potatoes, peppers, the versions can go on and on. If you make the basic recipe, you can add your hearts desire. I love mine with mozzarella on top and bread crumbs and Joe's version, which is as close as I can get it without his recipe.


 It's all your preference. Utica/Rome is noted for their Chicken Riggies, Italian Greens, Pusties, Tomato Pie, Half Moon Cookies, Cannoli, just to name a few there is so much more. 

Mom used Escarole in soups, with beans, and just plain sauteed....every time we got a plate of these they were gone in no time!

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 ten minutes, drain.
Heat oil in same pot over medium heat, saute garlic and red pepper flakes with oil around 1 minutes. 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. 

 Printable Recipe  Second Version

(This version found in most Upstate NY Utica/Rome area's)

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 locatelli or pecorino romano cheese grating cheese
1/2 cup chicken broth

1/4 teaspoon cayenne pepper black pepper and 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 bread crumbs 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 salt water, slowly in a large pot simmer for 1 hour, drain. Drain and do same procedure above to extract water.

In a large frying pan: add 1/4 cup extra virgin olive oil
cooked greens
2 to 3 cloves of minced garlic
1/2 teaspoon of garlic powder
1 jar of roasted or fresh made, sweet or hot long Italian or even cherry peppers – sliced in strips your preference
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
½ cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
¼ cup Locatelli or Parmesan grating 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.

More UTICA NEW YORK RECIPES?  SEE LINKS BELOW!

Chicken Riggie Fest
Upstate NY Greens
Tomato Pie Upstate NY Style
Italian Lemon Ice
Watermelon Sorbet with Rum
Pizza Fritte Feast Fried Dough
Pusties
Italian Gravy or Sauce the big debate
Feast Upstate NY Style Sausage and Peppers Sandwich
Upstate NY Apple Pie
Pizza Dough
Cafe Almond Paste Cookie
Cannoli Stuffed French Toast
Zeppole St Joseph's Day
Cannoli Homemade
Sicilian Style Pizza
Restaurant in New Hartford NY Dont go!
Upstate ROME New York Great Food Dining
Meatballs Melted Provolone and Roasted Pepper Sandwich
Italian Rainbow Cookies
Italian Cream Cake
Upstate New York Utica/Rome Greens Video
Pusties with Coconut Cream Filling a knockoff from the Florentine
Mushroom Stew
Cucumber Tomato Salad