Georgio Style Italian Greens Recipe

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Georgio Style Italian Greens

Jackie McLean

By
@jifmclean

When I return home to Upstate NY my dear friend and I always try and do lunch. One year she took me to an amazing restaurant for she new I loved GREENS. And when you grow up in the CNY area that is one dish thats as common as French Fries on a plate w/ burgers. These Greens were far different than the ones I was very use to and oh did I savor every bite. When I received the recipe on how to make them I was thrilled. I honestly make this dish not as a side but as my entree with a glass of white wine and some crusty bread and I'm back home w/ friends even though they are 8 hours away.


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Ingredients

1 c
yukon gold potatoes cut in 1 inch cubes
1/2 tsp
each onion & garlic powder
1/2 tsp
dried parsley
1/2 tsp
paprika
1/2 c
chopped vidalia onion
2
heads escarole
1/2 c
olive oil
1/2 tsp
crushed red pepper
8 oz
chicken broth
4 oz
thinly sliced hard salami
1/2 c
bread crumbs
6
minced garlic cloves
1/2 c
romano cheese
freshly chopped parsley

Directions Step-By-Step

1
Potatoes: Toss in a bag with 1/4 cup olive oil, garlic & onion, dried parsley, & paprika. Roast for 30 minutes in a 350 degree oven. Set aside
2
Greens: Saute garlic and onion in 1 tablespoon oive oil; add chopped escarole and cook through. Add chcken broth, salami, crushed red pepper & potatoes. Simmer till stock reduced about 45 minutes
3
Combine bread crumbs with 2 tablespoons of oil. Toast until brown. Mix half with greens mixture.
4
Add Romano cheese and place in greased baking dish. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.

About this Recipe

Course/Dish: Side Casseroles
Hashtags: #salami, #Escarole