This is one of those things that I wish I had learned to like a bit earlier in life as I now feel like I’ve missed out on many years of happy greens-eating.

Utica, NY has a large Italian population and has put its own twist on many dishes, so that, much like Buffalo wings or spiedies in the Binghamton area, there are a few things that are definitively Utica. Pusties, tomato pie, riggies, and Utica greens, just to name a few.

There have been a few recipes floating around, but none that sounded like what I know as greens, including one with potatoes that I’m sure is good, but sometimes you just want the greens. The ones in my picture are actually leftovers from last night’s dinner at Kitty’s on the Canal in Utica. I had the chicken parm with greens. The chicken part was just ok, but their greens are fantastic and they serve enough to feed you for the next three weeks, so I was able to wrap them up to bring home.

We did leftovers tonight for dinner, so I cooked some rotelle macaroni and added it to the leftover greens along with a new hit of grated pecoroni romano. I could happily eat this every night. Dark leafy greens are our friends!

This recipe for Utica greens comes from Janet Chanatry of Chanatry’s supermarket in Utica, which has held strong against larger competition.

• 1 large head escarole
• 4 thin slices prosciutto, chopped
• 2 cloves garlic, chopped
• 2 tbs olive oil
• 2 italian long hot peppers, seeded & julienned
• 1/2 cup bread crumbs
• 1/4 cup pecorino romano cheese, grated
• 1 cup chicken broth
• salt and pepper, to taste

Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so it’s tender and wilted.

Place olive oil in a saute pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic. Add seeded peppers and cook another minute or so.

Add the escarole and all the other ingredients in the pan. Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.