Comments on: A Long Way to Go for Utica Greens http://blogs.smithsonianmag.com/food/2010/09/a-long-way-to-go-for-utica-greens/ A Heaping Helping of Food News, Science and Culture Fri, 24 May 2013 17:26:29 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Back to DARWIN for lots of GREENs! « Kat Eats Syracuse http://blogs.smithsonianmag.com/food/2010/09/a-long-way-to-go-for-utica-greens/comment-page-1/#comment-3433 Back to DARWIN for lots of GREENs! « Kat Eats Syracuse Sun, 07 Nov 2010 16:50:07 +0000 http://blogs.smithsonianmag.com/food/?p=6832#comment-3433 [...] Greens are a very popular dish around here. According to a blog on Smithsonian Magazine, they consist of escarole , and then some prosciutto, garlic, chicken broth and hot [...] [...] Greens are a very popular dish around here. According to a blog on Smithsonian Magazine, they consist of escarole , and then some prosciutto, garlic, chicken broth and hot [...]

]]> By: Benny http://blogs.smithsonianmag.com/food/2010/09/a-long-way-to-go-for-utica-greens/comment-page-1/#comment-3357 Benny Sat, 30 Oct 2010 10:11:53 +0000 http://blogs.smithsonianmag.com/food/?p=6832#comment-3357 Lisa- You had described the smokiness and salt from the Italian variation of this dish, due to the addition of prosciutto. The salt makes sense, but prosciutto is not smoked. Benny Lisa-
You had described the smokiness and salt from the Italian variation of this dish, due to the addition of prosciutto. The salt makes sense, but prosciutto is not smoked.

Benny

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