Greens | Apple Crumbles

CNYEats A Taste of Utica Collard Greens-Cabbage

Our recipe this week is on page 142 and was posted by Hj. Now Hj recommends making this recipe with ham ends or ham hocks but there is no love for ham in our house, well maybe one of us and only on rare occasions, so I made the Collards and Cabbage without meat but flavored the cooking oil with meatless/vegetarian ham and bacon. This was removed upon serving since Ted doesn’t like the meatless products. A Taste of Utica What to expect from this recipe? A slightly sweet green dish, with good texture (no mushy greens) and mild taste [...]

By Joanne|2011-10-29T19:02:49-04:00October 30, 2011|Taste of Utica|2 Comments

CNYEats A Taste of Utica Smothered Greens (Cicoria Affogata)

A Taste of Utica, page 140 by Eva Russo. A recipe you’ll make over and over again. A side dish that’s easy, healthy, and always welcome at any table. This is what you need 2 lbs. fresh dandelion greens (*I used red chard. Use your favorite tender green) 3 TBS olive oil 1 clove garlic, chopped salt and pepper to taste Optional: red pepper flakes while sautéing garlic Discard wilted leaves from greens. Wash several times in cold water and cut off stems. Sauté garlic in the hot oil for one minute. Add the greens and seasonings. Cover the pan [...]

By Joanne|2011-10-15T23:21:25-04:00October 16, 2011|Taste of Utica|1 Comment

CNYEats A Taste of Utica Italian Greens

This is one of our local, all time favorites. The city of Utica EVEN hosts a GREENS cooking contest. The Utica Greens Fest celebrates the special dish that is unique to Utica and showcases the various foods and items that shape our city and families. In addition to the special Greens Tent, which will house various styles of the popular dish, the family friendly event will also feature some of the area’s most popular restaurants, shops, and unique items, all in one location. You will never find Italian Greens like you find in Utica UNLESS…. the cook/chef is from Utica. [...]

By Joanne|2011-09-25T16:43:13-04:00September 25, 2011|Taste of Utica|5 Comments

CNYEats A Taste of Utica Dandelion Subs

Dandelions Who would have thought you’d actually look forward to the time when you see them. If you make the following recipe, you’re sure to look forward to dandelion season. On page 124 of our book, A Taste of Utica, there is recipe posted by Toni (Leone) Guzski that “Makes my mouth water”. Dandelion Subs (*I used Escarole for this recipe) This is a CLASSIC recipe for a wonderful lunch or casual dinner. It can be vegetarian or you can add a little meat if you’re into that (Ted wanted Turkey Bacon added). We felt so HEALTHY eating these subs! [...]