Full of Greens: Utica Greens!

Greens Morelle, Dominique's Chesterfield Restaurant, Utica

Many local foods have a place in the hearts -- and stomachs -- of Utica residents: Chicken riggies, tomato pie, Half Moon cookies, pusties (better known as pasticiotti here in Syracuse). 

And let's not forget Utica greens. 

This staple of restaurant chefs and home cooks owes its existence to Utica's Italian-American community and takes escarole, a common salad green, in a whole other direction. It's chopped, blanched, sauteed in olive oil, then tossed with prosciutto (usually), cherry peppers, Parmesan cheese and breadcrumbs and piled on a plate. 

Voila! That's how escarole becomes Utica Greens, an appetizer to share or a complete meal, depending on how you want to eat it -- and how much you want to eat. 

Our travels took us to Rome and Utica recently, and we weren't about to leave the Mohawk Valley until we were full of greens.

First stop was Dominque's Chesterfield Restaurant, on Bleecker Street on Utica's east side. The restaurant is well-known for its Greens Morelle, named for chef Joe Morelle, who added the dish to the menu at Dominque's many years back, according to our bartender/waiter. 

The generous portion of greens ($8.99) was savory and well-seasoned, rich and filling thanks to prosciutto, Romano cheese and breadcrumbs and slightly zippy, courtesy of the thinly sliced cherry peppers that dotted the dish. The greens were served with crusty Italian bread and dipping oil, and a single serving was plenty for two of us.

Greens Giorgio, Giorgio's Village Cafe, New Hartford

Second stop was Giorgio's Village Cafe in New Hartford. The menu offers several takes on greens, including Greens Giorgio ($8.50), which combines escarole with Romano cheese, salami, hot cherry peppers, roasted potatoes and seasoned bread crumbs.

They were tasty, to be sure, but the presence of the potatoes in the greens made us think of fretta (a popular breakfast scramble here in Central New York) and made the dish seem heavy.

If we were to go back to Utica for greens, and it seems inevitable we will, we'll go back to Dominque's Chesterfield.

Apple Pusties, a seasonal treat at Florentine Pastry Shop, Utica

Besides the lure of its greens, the restaurant is conveniently located within walking distance of several of Utica's Italian bakeries, including the Florentine Pastry Shop, also on Bleecker Street, where we picked up a couple pusties (single-serving pastries filled with chocolate, vanilla or lemon custard) and some Italian cookies for the road. 

Do you have a favorite place in Utica or Syracuse or anywhere in between you like to go for greens? Let's get a dialogue going -- leave a comment below! 

 Photo courtesy of Stef Noble

Want to try your hand at Utica Greens at home? The following recipe is from an old newspaper ad for Chanatry's Market in Utica. 

Utica Greens

1 large escarole (or 2 small heads)

4 slices prosciutto, thin slices, chopped

1 to 2 garlic cloves, chopped

2 tablespoons olive oil

2 long Italian hot peppers, seeded and julienned

1/2 cup breadcrumbs

1/4 cup Pecorino Romano cheese, grated

1 cup chicken broth

Salt and pepper to taste

Clean and rinse escarole twice; chop in large pieces.

Boil down for 5 or 6 minutes so it’s tender and wilted.

Place olive oil in a saute pan and heat.

Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.

Add seeded peppers and cook another minute or so.

Add the escarole and all the other ingredients in the pan.

Gradually add the breadcrumbs and grated cheese, tossing gently until blended.

Taste for final salt and pepper seasoning.

Place in a casserole; sprinkle a little of the breadcrumbs and place under a broiler for 3 to 4 minutes. Serve hot.

 

Comments

[Patty]

Just returned home from New Hartford. Giorgio’s greens are the best. Every time we visit our friends there, we always stop at Giorgio’s for greens.

[Margaret at Eat First]

Hi, Mike Murphy -
Thanks for reading. We live about 5 minutes from Delmonico's and will give those greens a try soon!
--Margaret

[Mike Murphy]

The Utica Greens @ Delmonicos are an absolute MUST try. Be sure to order it w/ the hot peppers

[Sue]

I like greens with potatoes

[Kelly Ann]

I love East Utica greens.. I make them with swiss chard. The first time I had them was in Albany. I do food demo's at a farmers market in Buffalo.. and last year I did East Utica Green... and they were a huge hit

[utica greener]

Giorgio's has two different greens options. The one without potatoes is a win, for sure!

[Margaret @ Eat First]

Nancy --

Went back to Dominique's Chesterfield in Utica again for the greens a couple weeks ago...mmmmm! Thanks for visiting and good luck with the recipe. I haven't tried it myself yet so I will be curious to know what you think and how it worked.

Cheers,

--Margaret

[nancy leotta]

After having utica greens for the first time at Delmonico's in Rochester, I'm trying to make it at home tonight. Will let you know how ths recipe worked for me!!!

I am loving this recipe, since it is low carb!!!

[Margaret @ Eat First]

Hello, A1dente,

I DO recall the departed Giorgio's in Lyncourt... and think about it every time I drive by the now-empty restaurant. It's too bad they couldn't make a go of it here. We would definitely visit Giorgio's in New Hartford again -- in addition to greens, we sampled the most delicious slow-cooked and savory meat sauce there!
Thanks for the Symeon's tip... Happy Eating and thanks for visiting.

--Margaret

[A1dente.wordpress.com]

I don't know if you remember the now departed Giorgio's in Lyncourt, but it was run by the same family as Utica location. Same great greens. The next time you are in Utica, you must make a pilgrimage to Symeon's in Yorkville.