| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup julienne country ham
- 1/2 cup julienne spicy capicola
- 1/2 cup julienne salami
- 1 tablespoon olive oil
- 1 cup julienne yellow onion
- 1 cup julienne green bell pepper
- 1/4 cup julienne fennel
- 3 tablespoons minced garlic
- 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
- 1/2 cup chicken stock
- 4 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup good quality finely grated Parmesan
Instructions
- In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 272 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 48 mg |
| Sodium | 860 mg |
Reviews
These are most definitely not East Utica Greens
The recipe is called “Turning Greens” because its where he first ate them, at the Pino Bianco at Turning Stone, where I work, and where I make these greens everyday. He spruced this recipe up quite a bit, as it’s not how we make them at the casino.
Anyhow, the greens at the casino are not meant to be true “Utica” greens. If they were, it would be loaded up with breadcrumbs that add absolutely no flavor in the first place.
Don’t get upset that the chefs at Turning Stone took Utica greens and spun it around, and Guy liked them. He’s made this recipe and spun it from what he ate at the casino. Nobody is ever going to make it the same way as the last person.
Reminds me of when I would visit Utica, NY for the Ss. Cosmo & Damian festival at St. Anthony’s Parish. Awesome!!! Love ya, Guy!!
This recipe was continually regarded as “Utica Greens” throughout the show. Although this recipe may be good ( I have not tried it yet), it is the farthest from Utica Greens I have ever seen. The Turning Stone is 20 Minutes from Utica. If you want authentic “Utica Greens” please come to the city that created them not a casino that monsterized an amazing dish. Very little in your recipe is even found in Utica Greens. I invite you to Utica to try the many authentic flavors to show you REAL Utica flavors. We are famous for many dishes originated in Utica and we, as true Uticans, are all proud of them!
This dish is known as “East Utica Greens” in the Utica NY area. I’ve been looking for the recipe for some time. So I was very excited when I saw the Guy Fieri was featuring it on an episode. I recorded the show and immediately tried the recipe. He nailed it! Its exactly as East Utica Greens should taste. Wasn’t too hard to make, the instructions were clear and easy to follow. If you have never had East Utica Greens this is great recipe to try to get your first taste.