Utica Greens are once again hitting the national stage. This time they're featured in the New York Times cooking section.

Utica Greens are featured in the October 4, 2019 edition of the New York Times. This version doesn't include the potatoes sometimes included in the recipe, and are definitely on the spicy side.

"This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida," says the Times.

If you'd like to compare your recipe to the one in the Times, you can see their full recipe here.

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