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January 2017

Great greens aren’t necessarily a delicacy you’d expect to find in Upstate New York, but if you’ve experienced our garbage plate, you know we have a thing for mixing together bold flavors to create an unforgettable all-in-one dish. Utica Greens is another of those unexpected regional delights that every local knows how to make and visitors can’t get enough of.

A Blank Canvas of Greens

The basic building blocks of this Italian-American dish include hot peppers, greens, cheese, and meat. You’ll usually find escarole, some broth or stock, breadcrumbs, and prosciutto mixed in. Then things can get creative with the addition of kale and other greens, pine nuts, and potatoes – or anything else a risk-taking chef wants to mix in. Instead of adding the recipe here, we think it’s best to consult Chef Joey of Joey’s Italian Restaurant in Syracuse. It doesn’t get much more authentic than his classic preparation.

A Festival of Flavor 

Utica Greens used to have their very own dedicated festival, but over the years, that popular event which included art and music (100 bands in 2015!) has morphed into the Utica Music and Arts Festival. But never fear! You can still sample a variety of greens showcasing different chefs’ signature spins on the dish. You might even have a chance to try other regional favorites like Chicken Riggies, Tomato Pie, and Half Moon Cookies!