Georgio Style Italian Greens Recipes

ITALIAN UTICA GREENS SAUTEED ESCAROLE RECIPE

Steps:

• First Version
• 4 lb escarole (about 4 heads), cored and coarsely chopped
• 1/4 cup extra-virgin olive oil plus additional for drizzling
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon dried hot red pepper flakes
• Italian Flavored Bread Crumbs
• Locatelli cheese grated
• Wash escarole in a sinkful of hot water, lift to drain.
• Cook in a heavy pot full of boiling salted water for 30 minutes, drain.
• Heat oil in the same pot over medium heat, saute garlic and red pepper flakes with oil for around 1 minute.
• Add escarole, stirring to coat evenly with oil.
• Place on low heat and saute until tender around 10 minutes. Season with salt, pepper, and more red pepper flakes if you love it hot!
• Spoon onto a large platter and drizzle with a good grade extra virgin olive oil,
• Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.
• Second Version
• (This version is found in most Central NY Utica/Rome areas)
• 1 large escarole (or 2 small heads)
• 4 slices prosciutto-thin slices, chopped
• 2 garlic cloves minced
• 6 tablespoons extra virgin olive oil
• 2 long Italian hot peppers, seeded & julienned
• 1/2 cup Italian flavored breadcrumbs
• 1/4 cup Pecorino Romano cheese grated cheese
• 1/2 cup chicken broth
• 1/4 teaspoon cayenne pepper black pepper and the pinch of salt
• Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices, add broth, top with cheese and breadcrumbs at the end.
• Third Version A Version of Greens Morelle
• Utica Greens All Dressed Up
• (a whole meal in itself!)
• Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.
• 2 lbs of link Italian sausage cut in small pieces and fried, set aside.
• 6 slices of prosciutto, ham, or capicola ( Italian hot ham).
• Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.
• Drain and do the same procedure above to extract water.
• In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens
• 2 to 3 cloves of minced garlic
• 1/2 teaspoon of garlic powder
• 1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips
• 1/2 cup chicken broth, at the end
• optional chopped tomatoes
• In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage, and ham mix greens in stir, add the broth.
• Garnish: 1 cup shredded blend of provolone and mozzarella
• 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
• 3/4 cup Locatelli or Parmesan grated cheese
• salt and pepper to taste
• Add topping to greens mixture.
• Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.
• Broil until cheese melts.

GEORGIO STYLE ITALIAN GREENS

Steps:

• 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.

ITALIAN GREENS WITH SAUTEED ONIONS AND GARLIC

Steps:

• 1. In a large pot, fill with water. Bring to a boil. Add chopped collard greens, spinach, and escarole. Bring to a boil and cook until greens are tender. About 8-10 minutes. Greens will be soft, but not mushy. Remove greens and set aside in a strainer to drain excess water. Can squeeze greens to remove water as well.
• 2. In a large skillet, heat EVOO over medium-high heat. Add julianned onions and saute 3 minutes. Reduce heat to medium. Add garlic and hot pepper flakes and saute 2-3 minutes. Be careful not to burn garlic.
• 3. Add greens and toss with tongs in oil. Sear greens about 3-5 minutes.
• 4. Remove pan from heat, add salt and parmesan cheese, toss to mix. Serve with fresh Italian bread... as an appetizer, or a side dish.