georgio style italian greens
(1 RATING)
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 cup yukon gold potatoes cut in 1 inch cubes
- 1/2 teaspoon each onion & garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/2 cup chopped vidalia onion
- 2 - heads escarole
- 1/2 cup olive oil
- 1/2 teaspoon crushed red pepper
- 8 ounces chicken broth
- 4 ounces thinly sliced hard salami
- 1/2 cup bread crumbs
- 6 - minced garlic cloves
- 1/2 cup romano cheese
- - freshly chopped parsley
How To Make georgio style italian greens
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Step 1Potatoes: 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
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Step 2Greens: 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
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Step 3Combine bread crumbs with 2 tablespoons of oil. Toast until brown. Mix half with greens mixture.
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Step 4Add Romano cheese and place in greased baking dish. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.
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