Despite having had dinner over an hour ago, I now feel the urge to go out and get every ingredient for this recipe to make asap! Lovely dish to enter 2014 with - and yes, as always, enjoy!!!
Looks great! Yum! I've also made this with fresh organic dandelions from the yard in the spring and it is very good too, as long as you use enough spice and cheese to cancel out the bitterness of the dandelions. Escarole is soooo good. My gram taught me a soup recipe with pork meatballs and escarole, which is excellent. There are actually two kinds of Utica greens. This without the beans and one that is soupier with sausage and beans. They are both great! Franklin Hotel in Rome and Delmonicos in Utica are my favorite places to get this! Also, of course, Utica is famous for chicken riggis!
Have a recipe for authentic Utica Chicken Riggis? Would love to read it. I remember, years back, Rachel Ray on 30 Minute Meals waxed poetic over the stove about Chicken Riggis.
I hope it taste just as nice with white beans and bacon. Because that's what I have but this definitely looks delicious. Thanks for your awesome food videos I always enjoy them.
I can't wait to try it and/or a version of it with bok choy ! I love your recipes chef John and I love your narratives...you always make me smile and quite often laugh out loud! You're brilliant!
Darn it! It's only 10:30 in the morning and I want this now. I don't have plain bread crumbs but I do have 4 everything ciabatta rolls I can pulse up and let dry out. Also, I need to use up 2 small leeks, so going to slice into thin half circles and Sautee with the bacon. No pancetta in my fridge😢. You are the best, Chef John. Thank you for keeping my friends and I happy!🙆
Loving the look of it; I'm used to eat that lettuce only fresh as salad. Definitely going to try this! Yes borlotti is the Italian word for those beans. But in our tradition we eat lentils for New Year's eve for the money thing. I'm thinking that probably chickpeas should also be very good, in place of the beans.
Just in time when I was thinking to make a recipe with greens, beans & sweet potato & now I'm going to make yours .. love this type of recipes! I'll be using Anaheim peppers (Walmart) or Poblano in place of Italian green peppers. Thanks Chef John & Happy New Year!!
Hey! That's where I'm from! Definitely gonna try this recipe Chef John. Thank you for honoring central New York. I would love to see you do tomato pie! Another Utica favorite. Thank you for this!
Mmmm-good!!! Also Happy New Year to u and yours!!!! Thanks so much for your outstanding recipes. I know w/o a shadow of a doubt that if I pick something from your large collection of recipe files it will b great and can serve to guests w/o doing a trial run!!! Yay!!
Thank you very much for this completely new recipe for me! I've never eat cooked escarole (In Spain it is always consumed raw), so I'm wondering how it tastes like. Happy new year!!!!!!!
Oh, goodie! I can do a variation of this tomorrow but will do it another time following your recipe closely. (Always a good idea. At least once!) Greetings from France. UPRATED.
Escarole, cranberry beans, and pancetta: sounds scrumptious. We all have our own definition of "poor food," In my neck of the woods it's a ham bone, blackeyed peas, and collard greens, served on rice.
I was born and grew up in Utica, NY a long time ago and we had something similar just called greens (escarole or endive) usually served with steak as a hangover remedy (hence New Years Eve) or as a daily Italian side dish in many restaurants. It was greens wilted in olive oil, then fresh garlic for a minute followed by chicken stock as a soup or just a pile of greens as a side dish. Even sometimes with Rosa Marina (Orzo) or Acini De Pepe tiny macaronis. Even sometimes beans added, Cannellini. Add Romano or Parmesan. This seems to have emerged from that. Sounds delicious! Maybe you can do "Chicken Riggies" which is a Utica original. Look it up.
breckandy Hello. My 87 year old mom is from Utica, still makes beans and greens, but with wild mustard greens, which I actually pick wild here in Malibu. That aside, may I ask if you went to Proctor High?
John! Welcome back! Did you enjoy the eastern ice storm while in NY? (I'm in Toronto- was lots of fun) Just wanted to wish you all the best for the season and the new year - figured this would be my best chance since you just posted this a few minutes ago so you might actually get to see this among all the awesome posts that will no doubt ensue :)
Would you please do a recipe using Mustard greens? They are such a strongly flavored green but so healthy and I want to use them as delicious a way as possible.
this is by FAR the most entertaining Food Channel on RUclips - and i watch a lot of that stuff! Chef John should srsly consider going into comedy for some extra money :D
I'm a long time watcher and I really enjoy your recipes, but recently I've become a vegetarian and I find that you do very few vegetarian recipes. Now you're free to do whatever you want, but this viewer would appreciate a veggie recipe every once in a while :)
Really wish my fiancé would cook something that wasn't just serving cereal. ..have some cooking classes in Los Angeles chef John. This was a simole recipe but looks yummy
Again Chef John nicely done. However with part of my lineage from the South I'm wondering where the black eyed peas are. Happy New Year and many blessings to you and your wife.
would be great to pan-fry some italian sausage up and chop it up and throw it in the mix before you broil it. Never had escarole but I'm looking forward to trying it. Thank U!
Hello I need two recipes for a school cooking competion. I need a main and dessert. I was thinking of doing a steak for the main but I was wondering if there is anything you would suggest. Also for the dessert I was thinking of doing your recipe for creme caramel. I would very much appreciate if you could give me suggestions! Thanks
My mother wanted to make your New York Cheesecake for my birthday today, but she refused to follow your directions. The most graphic description I can think of is sweet egg casserole. D:
Some people eat it raw but you may be thinking of the lettuce named Frisee. Frilly and curly. Escarole is usually near the fresh heads of chard, kale, collards and turnip greens. They are ALL delish😄
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/236226/Utica-Greens-and-Beans/
Thank you, Chef. I have so many escaroles growing in my garden that I don't know what to do. So now I know. That is more than making a salad with it.
LOOOOOOOL Chef John and his narratives.....
Am I the only one who doesn't actually make the dishes but just imagine making them and let my mouth water over Chef Johns amazing creations?
Guilty!
Yeah! I have a vivid imagination! 😂👵
We love you here. You are making it life better
I have been waiting for months to make this and today was the day! I did it, and I cannot stop grinning. Thank you Chef John!
Your wife, Michelle, is the luckiest girl... I wish my husband knew how to cook. Recipe looks great! Thanks!
Despite having had dinner over an hour ago, I now feel the urge to go out and get every ingredient for this recipe to make asap! Lovely dish to enter 2014 with - and yes, as always, enjoy!!!
Escaroles is truly underrated vegetable in my opinion. Well done Chef John, looks delicious.
WHAT
UTICA
MY HOMETOWN
WHERE I LIVE
IT'S ON FOOD WISHES
is it just me or is he always so graceful when he eats
He uses class. My mom always said, "There's first class and No class and it has nothing to do with money." She's absolutely right.
Wohooo! Chef John I'm a utican and have been waiting for this recipe! Thank you kind sir!
Looks great! Yum! I've also made this with fresh organic dandelions from the yard in the spring and it is very good too, as long as you use enough spice and cheese to cancel out the bitterness of the dandelions. Escarole is soooo good. My gram taught me a soup recipe with pork meatballs and escarole, which is excellent. There are actually two kinds of Utica greens. This without the beans and one that is soupier with sausage and beans. They are both great! Franklin Hotel in Rome and Delmonicos in Utica are my favorite places to get this! Also, of course, Utica is famous for chicken riggis!
I remember, I hear you. :-)
Have a recipe for authentic Utica Chicken Riggis? Would love to read it. I remember, years back, Rachel Ray on 30 Minute Meals waxed poetic over the stove about Chicken Riggis.
Oh, i just can't be snarky today. Happy new year to you, Michele and the family! You're the best teacher ever.
Honestly I was surprised on how well this came out. Thanks Chef John!
Yummmmmm !!!! Love bean, Love greens...can't wait to make this...
I made this recipe and adored it! Toothsome, it is! Spicy, comforting, healthy, economical. What more could you want? Thank you, Chef John!
I hope it taste just as nice with white beans and bacon. Because that's what I have but this definitely looks delicious. Thanks for your awesome food videos I always enjoy them.
I can't wait to try it and/or a version of it with bok choy ! I love your recipes chef John and I love your narratives...you always make me smile and quite often laugh out loud! You're brilliant!
Darn it! It's only 10:30 in the morning and I want this now. I don't have plain bread crumbs but I do have 4 everything ciabatta rolls I can pulse up and let dry out. Also, I need to use up 2 small leeks, so going to slice into thin half circles and Sautee with the bacon. No pancetta in my fridge😢. You are the best, Chef John. Thank you for keeping my friends and I happy!🙆
Love this, as it takes green beans to next level.
Never thoughts bread crumbs can be used in this way. Awesome!
Happy New year, Chef Cayenne!
**gives you the ol tapa tapa on the back**
Oh my now that looks divine!
Looks and sounds delicious.. Going to give it a try. TY.....
I make an escarole soup very similar to this recipe, it is delicious
I think I will have to try this puts a different twist on traditional Greens and Beans
Great recipe! Im from Utica what a treat to see you put up this recipe for New Years! Thanks!
Loving the look of it; I'm used to eat that lettuce only fresh as salad. Definitely going to try this!
Yes borlotti is the Italian word for those beans. But in our tradition we eat lentils for New Year's eve for the money thing.
I'm thinking that probably chickpeas should also be very good, in place of the beans.
This looks too delicious. Love escarole!
I love garlic, love beans, love escarole and love parmigiano reggiano as well.
I think, it would be nice to check it out... Thank you very much!
i live in utica! i watch you all the time and when i saw this post i was so excited haha
Welcome back Chef John!! May you and your family have a happy and great New Year!!! W
Is it weird, Chef John, that I always watch your videos during dinner time?
Happy new year chef john. Looking forward to more delightful and inspiring recipes for years to come.
This looks so delicious, trully. Thank you and good wishes to you as well!
I'd love to see Chef John eating a typical brazilian lunch with white rice, black beans, some steak, french fries and salad! A girl can dream! XD
Just in time when I was thinking to make a recipe with greens, beans & sweet potato & now I'm going to make yours .. love this type of recipes! I'll be using Anaheim peppers (Walmart) or Poblano in place of Italian green peppers. Thanks Chef John & Happy New Year!!
This looks great, thanks John :)
wow, it looks sooooo good!
Looks delicious as always Chef!
Such a powerful communicator, happy new year dude.
Looks yummy!!
This looks so yummy! I am going to make this unfortunately not on New Years Day.
Hey! That's where I'm from! Definitely gonna try this recipe Chef John. Thank you for honoring central New York. I would love to see you do tomato pie! Another Utica favorite. Thank you for this!
Mmmm-good!!! Also Happy New Year to u and yours!!!! Thanks so much for your outstanding recipes. I know w/o a shadow of a doubt that if I pick something from your large collection of recipe files it will b great and can serve to guests w/o doing a trial run!!! Yay!!
Thank you very much for this completely new recipe for me! I've never eat cooked escarole (In Spain it is always consumed raw), so I'm wondering how it tastes like. Happy new year!!!!!!!
looks really tasty
Oh, goodie! I can do a variation of this tomorrow but will do it another time following your recipe closely. (Always a good idea. At least once!) Greetings from France. UPRATED.
thanks chef john!
Happy New Year, Chief. Thank you for all your great recipies. :)
Interesting recipe!
i should make this for this coming New Year's dinner, but with black eye peas as per my family's tradition
wow! on the list for soon
Everyone should try this simultaneously on 01/1/2021 to see if we can break free of 2020. Worth a try, as our first attempt anyway.
Thank you for your great video. i want to try this one but can you recommend any alternative to pork? thank you
Escarole, cranberry beans, and pancetta: sounds scrumptious. We all have our own definition of "poor food," In my neck of the woods it's a ham bone, blackeyed peas, and collard greens, served on rice.
Looks yummy; Happy New Year Chef John! Thank you for all your recipes!
I was born and grew up in Utica, NY a long time ago and we had something similar just called greens (escarole or endive) usually served with steak as a hangover remedy (hence New Years Eve) or as a daily Italian side dish in many restaurants.
It was greens wilted in olive oil, then fresh garlic for a minute followed by chicken stock as a soup or just a pile of greens as a side dish. Even sometimes with Rosa Marina (Orzo) or Acini De Pepe tiny macaronis. Even sometimes beans added, Cannellini. Add Romano or Parmesan.
This seems to have emerged from that.
Sounds delicious!
Maybe you can do "Chicken Riggies" which is a Utica original.
Look it up.
He has!
He did and it was one of the best I've ever madd
breckandy Hello. My 87 year old mom is from Utica, still makes beans and greens, but with wild mustard greens, which I actually pick wild here in Malibu. That aside, may I ask if you went to Proctor High?
John! Welcome back! Did you enjoy the eastern ice storm while in NY? (I'm in Toronto- was lots of fun)
Just wanted to wish you all the best for the season and the new year - figured this would be my best chance since you just posted this a few minutes ago so you might actually get to see this among all the awesome posts that will no doubt ensue :)
Would you please do a recipe using Mustard greens? They are such a strongly flavored green but so healthy and I want to use them as delicious a way as possible.
this is by FAR the most entertaining Food Channel on RUclips - and i watch a lot of that stuff!
Chef John should srsly consider going into comedy for some extra money :D
I'm a long time watcher and I really enjoy your recipes, but recently I've become a vegetarian and I find that you do very few vegetarian recipes. Now you're free to do whatever you want, but this viewer would appreciate a veggie recipe every once in a while :)
I really enjoy watching your videos. I love your potluck recipe, I make that for Thanksgiving and everyone enjoyed it. :-D
thanks chef
Happy new year Chef John!
Happy New Year, Chef John. you're the best ;)
Really wish my fiancé would cook something that wasn't just serving cereal. ..have some cooking classes in Los Angeles chef John. This was a simole recipe but looks yummy
Thank you chef ! I'll serve this w crab cakes.
love anything involving escarole when it's not used as a salad. :)
Again Chef John nicely done. However with part of my lineage from the South I'm wondering where the black eyed peas are. Happy New Year and many blessings to you and your wife.
Delicious. I love anything that involves adding beans.
would be great to pan-fry some italian sausage up and chop it up and throw it in the mix before you broil it. Never had escarole but I'm looking forward to trying it. Thank U!
What kind of pans do you use? They are nice.
Is escarole called endive or frisee in Europe? It looks like it, just want to find some as this looks delish!
hey chef john, where did you get the amazing sausage to go with the greens? can you make some in a future recipe? Thanks!!
im a vegeterian and i think this looks amazinggg is there a way to make this vegeterian? what would you recommend other than just not putting meat in?
Try using vegetable stock in place of chicken stock and super firm vacuum packed smoked tofu. Wildwood has some really great ones.
after every video i just want to grab in my monitor and start eating =) make that happen chef john, please! Happy new Year
Can you use black eyed peas to fit in with the southern New Years tradition to bring in prosperity? I’ve never seen cranberry beans...
God, I'm so hungry...
Hello
I need two recipes for a school cooking competion.
I need a main and dessert. I was thinking of doing a steak for the main but I was wondering if there is anything you would suggest. Also for the dessert I was thinking of doing your recipe for creme caramel. I would very much appreciate if you could give me suggestions!
Thanks
Not a fan of beans in general, but I like chick peas. Would it work with chick peas?
Could you please do a baked brie with out a pastry crust, that's not overly sweet? Thank you
nice work john god bless u
Thumbs up if you missed chief john these past weeks
Can you make a soft pretzel video? Thank you so much!!!!
I just shit myself for the very first time watching this video. I'm almost 19. Thought I should share that with everyone.
19...really?
Wait a sec that's not dried Italian sausage. :( but as always thumbs up for using original Parmigiano Reggiano!
YUM
So now we know you have a wife.. :) haha.. you're one of the most mysterious chef's on RUclips! Also, great recipe as always. :)
Where do you find your Escarole, I have not seen it since moving to N CA. I miss it.
Your definition of "rustic" is dead on to anyone who's ever worked as a cook! 😆
Can you do a Cheese fondue recepie?
My mother wanted to make your New York Cheesecake for my birthday today, but she refused to follow your directions.
The most graphic description I can think of is sweet egg casserole. D:
Sau lecker!!!
I live in Utica :)
Untold... Should have seen that one coming.
Is escarole the same as the lettuce kind of thing you use on salads?
Some people eat it raw but you may be thinking of the lettuce named Frisee. Frilly and curly. Escarole is usually near the fresh heads of chard, kale, collards and turnip greens. They are ALL delish😄
Love your videos! Could you make more vegitarian/vegan meals? :D
Geez can I be your wife michelle damn this food looks bombbb