Back during my senior year in college, every Monday we’d head down to Cavallo’s Restaurant for their all-you-can-eat pasta special. I want to say it was the ridiculous price of $1.50 per person (when I did a quick Google search, I was thrilled to see the place was still there, although the special now $2.49). What more could hungry college students on a limited budget want? But periodically we’d branch out and try new things. That’s the first time I remember trying Utica Greens. For years, I tried to explain this dish to my family and was met with complete resistance to bringing it to our table. Flash forward to this summer, when we ordered take out from our favorite local Italian restaurant and I decided to get a side order of greens. My husband was so intrigued and once he took a taste, he was hooked. So finally I could head to the kitchen and get cooking!
What are Utica Greens? From what I’ve read, they’re a variation of Southern Italian Sautéed Greens – a dish made to make the most of common ingredients around the kitchen and stretch the grocery budget. They’re spicy perfection.
1 bunch of escarole, chopped
1/2 cup prosciutto
1 small onion, diced
3 cloves of garlic (bashed and chopped)
5 hot, pickled peppers, chopped*
1/2 cup chicken stock (or less)
1/3 cup panko breadcrumbs (I used an Italian blend)
1/4 cup freshly-grated Asiago cheese
*You can use more peppers, or fewer, depending on your tolerance for spice. I had no idea how easy they are to pickle – bring one cup water, one cup white vinegar, 1 tbsp each of sugar and salt . Once it comes to a boil, remove from the heat, add the peppers (if they’re whole, just pierce them to get the pickling liquid in there), seep for about 10 minutes.
Blanch the escarole for a couple minutes in salted water. Drain and rinse with cold water.
Heat some olive oil in a broiler-proof pan then add the prosciutto and onions. Once the onions are soft, add the peppers and garlic and let them cook through. Add the greens back in and add some stock if it isn’t juicy enough (I only used about a quarter of a cup). Top with the panko and cheese, and broil until the top is toasty brown.
I serve them with just meatballs in sauce. Honestly, you don’t even need pasta to walk away from the table full and happy! It was perfection on a plate and brought up so many wonderful memories of nights with friends at Cavallo’s.
What are some of your favorite nostalgic dishes? Whatever they are, may you enjoy them in good health and surrounded by those you love!
Eat well friends!