Georgio Style Italian Greens

Georgio Style Italian Greens Recipe

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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.


★★★★★ 1 vote



  • 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
  • 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

How to Make Georgio Style Italian Greens


  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.

Printable Recipe Card

About Georgio Style Italian Greens

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

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