Italian Utica Greens Sauteed Escarole Recipe

Italian Utica, New York Greens, was a staple growing up in the 1960s in my home. Mom made them all the time, simple, sauteed in olive oil, freshly minced garlic, salt, and pepper as a side dish.



Later on, in the 1970s, they were on almost all the menus in Utica and surrounding towns for a breakfast side dish with eggs or for dinner.



Then in the 1980's a new way to make them became famous in my hometown by Joe Morelle, who created another style of greens that were amazing and great for a whole meal with his delicious additions.



My hometown has so many wonderful creations and often referred to as Little Italy for some many ethnic authentic dishes, some famous for just the area like Tomato Pie, Italian Greens, Italian Lemon Ice, Pizza Fritta, Chicken Riggies, Manny's Cheesecake, Oscugnizzo Pizza, Pusties and Rosato Chocolate Cookies.



If you haven't tried greens all different way, pick one here, they're great!



Scroll down to get the several recipes in the printable card below.

The Best Greens Invented 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.



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.

Update On Mr. Morelle

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 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.

Famous Now Everywhere

Greens are now famous just about everywhere.



The list goes on and on how to spice them up, dress them up and adapt to whatever you like in them.



The best part is they go great with any meal.

Italian Utica Greens Sauteed Escarole Recipe Pin for later

Escarole

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 the Utica/Rome area in Upstate NY, here's another specialty item on the menus up there.



They are noted for making the best greens around. Sauteed Escarole is very healthy, full of vitamins, and oh so good.

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
• Locatelli cheese grated

Grandma Always Boiled Them First

This takes out all the dirt and kills any bacteria left on the escarole, that's why we boil ours first always, many recipes will skip that step.



With all the listeria issues unless you grow your own now in these different times than when grandma made them in the 1940s, I will always boil them first to be safe.

Oldie Video on YouTube

Change Them Up!

You can add sausage, Italian, peppers, potatoes, mozzarella cheese.



You can absolutely go crazy with greens.



Everywhere you go in the 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 breadcrumbs.

A Delicious Side Dish or Full Meal

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.



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 heart's 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.


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! We love greens of all kinds broccoli rabe is another favorite!

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Try Some Other Famous Utica Recipes

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
Upstate ROME New York Great Food Dining 
Meatballs Melted Provolone and Roasted Pepper Sandwich
Italian Rainbow Cookies
Italian Cream Cake

Italian Utica Greens Sauteed Escarole Recipe

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MCook time: 35 MTotal 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:

1. First Version
2. 4 lb escarole (about 4 heads), cored and coarsely chopped
3. 1/4 cup extra-virgin olive oil plus additional for drizzling
4. 5 garlic cloves, thinly sliced
5. 1/2 teaspoon dried hot red pepper flakes
6. Italian Flavored Bread Crumbs
7. Locatelli cheese grated
8. Wash escarole in a sinkful of hot water, lift to drain. 
9. Cook in a heavy pot full of boiling salted water for 30 minutes, drain.
10. Heat oil in same pot over medium heat, saute garlic and red pepper flakes with oil around 1 minute. 
11. Add escarole, stirring to coat evenly with oil.
12.  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! 
13. Spoon onto a large platter and drizzle with a good grade extra virgin olive oil, 
14. Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.
15. Second Version
16. (This version found in most Upstate NY Utica/Rome areas)
17. 1 large escarole (or 2 small heads)
18. 4 slices prosciutto-thin slices, chopped
19. 2 garlic cloves minced
20. 6 tablespoons extra virgin olive oil
21. 2 long Italian hot peppers, seeded & julienned
22. 1/2 cup Italian flavored breadcrumbs
23. 1/4 cup Locatelli or pecorino romano cheese grating cheese
24. 1/2 cup chicken broth
25. 1/4 teaspoon cayenne pepper black pepper and the pinch of salt
26. 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.
27. Third Version A Version of Greens Morelle
28. Utica Greens All Dressed Up
29. (a whole meal in itself!)
30. Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.
31. 2 lbs of link Italian sausage cut in small pieces and fried, set aside.
32. 6 slices of prosciutto, ham, or capicola ( Italian hot ham).
33. Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.
34. Drain and do the same procedure above to extract water.
35. In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens
36. 2 to 3 cloves of minced garlic
37. 1/2 teaspoon of garlic powder
38. 1 jar of roasted peppers or use homemade  roasted peppers,  you can also use sweet cherry peppers  or long hot peppers cut into strips
39. 1/2 cup chicken broth, at the end
40. optional chopped tomatoes
41. 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.
42. Garnish: 1 cup shredded blend of provolone and mozzarella
43. 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
44. 3/4 cup Locatelli or Parmesan grating cheese
45. salt and pepper to taste
46. Add topping to greens mixture.
47. Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top. 
48. Broil until cheese melts.

https://www.whatscookinitalianstylecuisine.com/2010/05/italian-utica-greens-sauteed-escarole.html

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Italian Utica Greens Sauteed Escarole Recipe Pin for later

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