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Italian restaurants typically share many of the same dishes: spaghetti and meatballs, chicken parmesan, Margherita pizza. But beyond the classics, many of central New York’s Italian menus share another meal: Utica greens.
In Syracuse, the dish, which consists of bitter escarole, olive oil, garlic and pepper, goes by the name Utica greens. In Utica, it’s “Greens Morelle.” Others call it “Georgio Green” or “Greens Trunfio.” No matter its name, the dish is a core part of central New York’s Italian food culture…