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There are a lot of "greens" recipes from Utica. Here are a couple to go on. Hope one of the sparks a memory. Waving to you all from Utica :)
GREENS (ITALIAN STYLE)
Source: Mario Scalzo Jr.
Escarole
Garlic
Olive Oil
Hot Cherry Peppers (seeded and cut into pieces)
Seasoned Bread Crumbs
Grated Parmesan Cheese
Genoa Hard Salami (optional) cut into bite size pieces.
Fresh hard-crusted Italian bread
Clean the escarole and wash thoroughly. Add the greens (escarole) to a large pot of boiling salted water. After the water comes to a boil again, cook the greens for about 4 - 5 minutes. Remove the greens and put in colander. After they cooled, squeeze all of the water out of the greens.
In a frying pan, put some olive oil - enough to at least coat the bottom of the frying pan thoroughly. Heat the oil and put in the chopped/minced garlic - DO NOT LET IT BROWN OR BURN!
Add the greens and cook for about 2 - 3 minutes.
Add the pepper pieces (and optional salami) and a little of the pepper juice (vinegar) from the bottle - remember, the peppers gain "heat" when cooked and the juice will add even more "heat" - YUM! YUM!
Just before you take off the heat, add the seasoned bread crumbs and grated cheese. Serve immediately - GET THAT BREAD AND GO TO TOWN!!!!!
ITALIAN GREENS A LA GEORGIO
Source: margeslp
To be Georgio's you should cook with cherry peppers. My recipe was modified to compete at NYS Fair. Got a 2nd place because it was "too peppery." Imagine what the judges would think of authentic!
2 cups Yukon Gold potatoes cut in 1-inch cubes
1/2 tsp. dried parsley
1/2 tsp. each onion powder and garlic powder
1/2 tsp. paprika
1/2 chopped Vidalia onion
6 minced garlic cloves
2 heads escarole
1/2 cup olive oil
1/2 tsp. crushed red pepper
8oz. chicken broth
4 oz. thinly sliced hard salami
1/2 cup bread crumbs
1/2 cup Romano cheese
freshly chopped parsley
POTATOES:
Toss in bag with 1/4 cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for 1/2 hour at 350 degrees F. Set aside.
GREENS:
Saute garlic and onion in 1 Tbsp olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 minutes).
Combine bread crumbs with 2 Tbsp oil. Toast until brown. Mix half with greens. Add Romano cheese and place in greased baking pan. Top with remaining half of crumbs
Bake in oven at 350 for 15 minutes. Garnish with parsley
UTICA GREENS FROM CHANATRY'S SUPERMARKET
Source: Janet Chanatry
1 large head escarole
4 thin slices prosciutto, chopped
2 cloves garlic, chopped
2 tbsp olive oil
2 Italian long hot peppers, seeded & julienned
1/2 cup bread crumbs
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 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.
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