Utica greens: Difference between revisions
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== Description == |
== Description == |
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Utica greens is an [[upstate New York]] |
Utica greens is an [[upstate New York]] variant of, and essentially identical to the more popular "Greens Escarole" made of various pepper combinations, sauteed greens or [[escarole]], [[cheese]], variations of [[meat]] and [[prosciutto]].<ref>{{Cite book |title=Ethnic American Food Today: A Cultural Encyclopedia |url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA320&dq=utica+greens&hl=en&sa=X&ved=0CE0Q6AEwCGoVChMI7MvVzKDvxgIVBho-Ch29PADq#v=onepage&q=utica%2520greens&f=false |publisher=Rowman & Littlefield |date=2015-07-16 |isbn=9781442227316 |language=en |first=Ph M. D. |last=Long}}</ref> |
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==Origins== |
==Origins== |
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Revision as of 16:11, 16 October 2017
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| Type | Vegetable |
|---|---|
| Place of origin | Utica, New York, United States |
| Serving temperature | Hot or warm |
| Main ingredients | Escarole |
Utica greens is an Italian American dish made of hot peppers, sauteed greens, chicken stock or broth, escarole, cheese, pecorino, bread crumbs and variations of meat and prosciutto. Other variations include greens with potatoes, kale, Swiss chard, and pignoli nuts.[1]
Description
Utica greens is an upstate New York variant of, and essentially identical to the more popular "Greens Escarole" made of various pepper combinations, sauteed greens or escarole, cheese, variations of meat and prosciutto.[2]
Origins
Utica greens originated in the upstate New York city of Utica, but it is essentially the same as Greens Escarole.
See also
References
- ^ Kaminsky, Peter; Rama, Marie (2013-01-01). Bacon Nation: 125 Irresistible Recipes. Workman Publishing. ISBN 9780761165828.
- ^ Long, Ph M. D. (2015-07-16). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. ISBN 9781442227316.
Further reading
- Bramen, Lisa (24 September 2010). "A Long Way to Go for Utica Greens". Smithsonian. Retrieved 12 May 2015.
- Eskin, Leah (24 November 2014). "Utica greens: A regional Italian-American gem that transforms escarole". Chicago Tribune. Retrieved 12 May 2015.
- Guttman, Naomi; Krueger, Roberta L. (2009). "Utica Greens: Central New York's Italian-American Specialty". Gastronomica. 9 (3). University of California Press: 63–67. JSTOR 10.1525/gfc.2009.9.3.63.
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