Georgio Style Italian Greens Recipe

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Georgio Style Italian Greens

Jackie McLean


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.

pinch tips: How to Peel Potatoes


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
1/2 c
chopped vidalia onion
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
minced garlic cloves
1/2 c
romano cheese
freshly chopped parsley

Directions Step-By-Step

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
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
Combine bread crumbs with 2 tablespoons of oil. Toast until brown. Mix half with greens mixture.
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