In Central New York, restaurants are often judged by the Utica Greens they serve. “They’re too spicy.” The escarole is over-cooked.” “There’s  no meat in this dish.” Ay caramba! Literally.  This signature dish is a staple of Utica and it’s legacy. Utica Greens, is a combination of sautéed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, and has become a regional specialty. Originated right here in Utica, New York , Utica Greens appear on the menu of nearly every Italian-American restaurant and can be found on buffet tables at receptions, banquets, graduation parties and potlucks in the local area. Famous chef Rachael Ray, who is also a native of the upstate region, featured her spin of Utica Greens (‘Scarole With Soul) on her show 30 minute meals .  Each chef and restaurant have their own take on how they make their greens, but as a local here in Utica wherever they’re from, I know they’re jut as good as every other restaurant. For recipes, comments from locals and tips from the Owner of local restaurant, Joey’s head over to storify.