Best 2 Utica Greens Escarole Recipes
**Utica Greens and Escarole: A Journey Through Italian-American Cuisine**
In the heart of Central New York, a culinary treasure awaits: Utica greens and escarole, a delectable dish steeped in Italian-American heritage. This unique dish, also known as "broccoli rabe and escarole," is a symphony of flavors, textures, and aromas that has captured the hearts of food enthusiasts for generations. Originating from the vibrant immigrant communities of Utica, New York, this dish embodies the spirit of blending traditional Italian cooking techniques with locally sourced ingredients, resulting in a dish that is both authentic and distinctly American.
Our culinary journey begins with a medley of escarole and broccoli rabe, two leafy greens that provide a delightful balance of bitterness and peppery notes. These greens are carefully washed and chopped, then sautéed in a generous amount of olive oil, garlic, and red pepper flakes, releasing an enticing aroma that fills the kitchen. As the greens begin to wilt and soften, a splash of white wine is added, creating a delicate acidity that brightens the flavors.
To elevate the dish further, succulent Italian sausage is introduced, its savory and slightly spicy notes harmonizing perfectly with the greens. The sausage is cooked until it's beautifully browned and caramelized, infusing the greens with its rich meaty essence. A shower of grated Parmesan cheese adds a touch of umami and a nutty complexity, while a squeeze of lemon juice lends a refreshing citrusy zing.
But the culinary adventure doesn't end there. Our article also delves into variations of this classic dish, each offering a unique twist on the original. One variation features the addition of tender white beans, which contribute a creamy texture and a boost of protein. Another variation incorporates sun-dried tomatoes, adding a burst of sweetness and a hint of tanginess.
Whether you're a seasoned home cook or a culinary novice, our carefully curated recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Utica greens and escarole turn out perfectly every time. So embark on this culinary adventure, savor the authentic flavors of Italian-American cuisine, and create a dish that will delight your taste buds and leave you craving more.
UTICA GREENS (ESCAROLE)
Make and share this Utica Greens (Escarole) recipe from Food.com.
Provided by origamifreak
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 bread crumbs and grated cheese, tossing gently until blended.
- Taste for final salt and pepper seasoning.
- Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.
UTICA GREENS (SAUTED ESCAROLE)
Steps:
- 1. Clean and rinse escarole twice; tear in large pieces. 2. Boil veggie broth in a pan to blanch escarole. When boiling, submerge escarole for 3-6 minutes until wilted. reserve broth. 3. Place olive oil in a saute pan and heat to medium. 4. Add garlic, onion and potato dices (prosciutto if desired) and saute for 2 or 3 minutes. Do not burn garlic- if it browns, remove it. Cook potatoes until tender and remove, reserve. 5. Add peppers, cook another minute or so. 6. Add the escarole and broth, but not all of it. start at 3/4 cup and play by ear. should not be soupy at the end. the intention is to build a sauce with the pan renderings and to finish cooking the escarole, coated in the sauce. As the liquid reduces and the greens look fully wilted, taste them and add more broth or season with salt, pepper, red pepper flakes, as needed. When satisfied with taste and pan is almost all reduced- 7. Gradually add the egg, scrambling (if desired), bread crumbs and grated cheese, tossing gently until blended. Bread crumbs will soak up remaining sauce. Add fried potatoes back in. 8. Taste for final seasoning. Optional- 9. Place in a casserole dish or crock; sprinkle some bread crumbs and mozzarella or provolone cheese on top and broil 3-4 minutes until browned. Serve hot.
Tips:
- Prep the escarole properly: Before cooking, remove any damaged or wilted leaves from the escarole. Cut the escarole into 1-inch pieces, making sure to remove the tough center stem.
- Use good quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your Utica greens. Look for vibrant green escarole and sweet Italian sausage.
- Don't overcrowd the pot: When cooking the greens, make sure not to overcrowd the pot. This will help them cook evenly and prevent them from becoming mushy.
- Season to taste: Taste the greens throughout the cooking process and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder to taste.
- Serve immediately: Utica greens are best served immediately after cooking. They can be served as a side dish or as a main course with some crusty bread.
Conclusion:
Utica greens are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover escarole and Italian sausage, and they can be easily customized to your liking. Whether you like your greens mild or spicy, with or without meat, there is a Utica greens recipe out there for you. So next time you're looking for a quick and easy weeknight meal, give Utica greens a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
