Utica Greens
Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers. Todd Coleman

With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Utica Greens Utica Greens
With roasted potatoes, salty prosciutto, and spicy peppers, this specialty of sautéed escarole makes for a full-flavored side dish.
Yield: serves 6-8


  • 12 cup plus 1 tbsp. olive oil
  • 2 large russet potatoes, peeled and cut into 1″ chunks
  • 4 slices prosciutto
  • 14 cup toasted bread crumbs
  • 14 cup finely grated parmesan
  • 2 cloves garlic, thinly sliced
  • 2 medium heads escarole, cored, and roughly chopped
  • 5 pickled hot cherry peppers, drained and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat oven to 400°. Toss 1 tbsp. oil and potatoes on a foil-lined baking sheet; bake until golden brown, about 35 minutes. Set aside.
  2. Meanwhile, heat 14 cup oil in a 12″ high-sided skillet over medium-high heat. Add prosciutto; cook until crisp, about 3 minutes. Transfer to paper towels to cool, roughly chop, and set aside. Pour oil from skillet into a bowl; stir in bread crumbs and parmesan; set aside. Return skillet to heat with remaining oil. Add garlic; cook until lightly browned, about 3 minutes. Add escarole; cook until wilted, about 8 minutes. Stir in potatoes and peppers; season with salt and pepper. Spread breadcrumb mixture evenly over top; transfer skillet to oven and bake until golden brown on top, about 12 minutes. Sprinkle with prosciutto before serving.