• Chef Jody

Addictive NY style greens

I grew up eating these greens as a side dish at family meals and in steak houses. My sister made them better. I added some wine to give them some punch. Serves 4 as a side, doubles easily. Add some roasted pine nuts for some extra texture if you like.

Chef Jody’s “Utica NY” style greens

● 4 cloves garlic, minced

● ½ cup chopped bacon

● 3 tablespoons bacon fat

● 1 head escarole

● ½ cup chopped white onion

● 1 hot pickled datil pepper or raw datil pepper, diced

● 1 sweet pepper, such as bell, chopped

● ½ cup dry white wine such as sauvignon blanc

● salt and pepper to taste

● 1/3 cup bread crumbs

● ½ cup parmesan cheese, grated


1. Rinse the escarole and rough chop.

2. Bring salted water to a boil and blanch the escarole for 3 minutes. Drain in a

colander and run under cold water.

3. Cook bacon in a frying pan. Add the onion and cook for about 5 minutes.

4. Add the garlic and cook for another minute.

5. Add bacon fat or olive oil.

6. Add the drained escarole, peppers and wine . Stir it all together and add a

little salt and pepper.

7. Cook until the escarole is wilted, about 10 min..

8. Sprinkle the top with bread crumbs and cheese, and stick under the broiler

for 2 minutes to brown the top.

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