Utica greens
 | |
| Type | Vegetable |
|---|---|
| Place of origin | Utica, New York, United States |
| Serving temperature | Hot or warm |
| Main ingredients | Escarole |
Utica greens is basically a re-named ripoff of "Greens Escarole", a dish made of hot peppers, sauteed greens, chicken stock or broth, escarole, cheese, pecorino, bread crumbs and variations of meat and prosciutto. sauteed greens; the dish is claimed to have spread to other cities in the United States.[1] Other variations include greens with potatoes, kale, Swiss chard, and pignoli nuts.[2][3]
See also
References
- ^ Shahin, Jim (February 28, 2017). "Utica Greens: A Central New York Staple With Multiple Identities". The New York Times.
- ^ Kaminsky, Peter; Rama, Marie (January 1, 2013). Bacon Nation: 125 Irresistible Recipes. Workman Publishing. ISBN 9780761165828.
- ^ Long, Ph M. D. (July 16, 2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. ISBN 9781442227316.
Further reading
- Bramen, Lisa (September 24, 2010). "A Long Way to Go for Utica Greens". Smithsonian. Retrieved May 12, 2015.
- Eskin, Leah (November 24, 2014). "Utica greens: A regional Italian-American gem that transforms escarole". Chicago Tribune. Retrieved May 12, 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. doi:10.1525/gfc.2009.9.3.63. JSTOR 10.1525/gfc.2009.9.3.63.
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