Utica greens
 | |
| Type | Vegetable |
|---|---|
| Place of origin | Utica,New York,United States |
| Serving temperature | Hot or warm |
| Main ingredients | Escarole |
Utica greensis anItalian Americandish made ofescarolesauteed with garlic and olive oil. Most recipes include hotcherry peppers,pecorinocheese,bread crumbs,prosciuttoor another cured meat, and sometimes chickenbroth.[1]In the 1980s, Italian restaurants inUticabegan serving this variation on traditionalSicilianandSouthern Italiansauteed greens;[1]the dish has since spread to other cities in theUnited States.[2]Other variations include greens with potatoes,romaine,kale,Swiss chard,andpignoli nuts.[3][4][1]
See also
[edit]References
[edit]- ^abc Guttman, Naomi; Krueger, Roberta L. (August 1, 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.ISSN1529-3262.JSTOR10.1525/gfc.2009.9.3.63.
- ^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.ISBN9780761165828.
- ^Long, Ph M. D. (July 16, 2015).Ethnic American Food Today: A Cultural Encyclopedia.Rowman & Littlefield.ISBN9781442227316.
Further reading
[edit]- Bramen, Lisa (September 24, 2010)."A Long Way to Go for Utica Greens".Smithsonian.RetrievedMay 12,2015.
- Eskin, Leah (November 24, 2014)."Utica greens: A regional Italian-American gem that transforms escarole".Chicago Tribune.RetrievedMay 12,2015.
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