Sauteed 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.

ITALIAN GREEN BEANS

Steps:

• Cook the green beans in the microwave according to package instructions
• Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot.

SAUTEED DANDELION GREENS

Steps:

• To a large pot of boiling water, add some salt and the dandelion greens. Cook until bright green, 2 to 3 minutes. Remove the greens with a spider and drop them in a bowl full of ice water to stop the cooking.
• Add the olive oil to a large saute pan over medium-high heat. Once hot, add the garlic and saute until fragrant, about 1 minute. Add the greens and toss until warmed through. Season with salt and pepper.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Steps:

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

SAUTEED RADISH GREENS WITH MUSHROOMS

Steps:

• Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

ITALIAN BEANS AND GREENS

Steps:

• Simmer kale in a large pot of salted water until al dente, drain.
• (Can refrigerate kale after cooked for dish preparation at another time.).
• Pre-heat a large pot or frying pan. Add olive oil to taste.
• Saute chopped shallot until translucent.
• Remove skin from the Italian sausage, Break up into bite sized chunks.
• Add sausage to the shallots and brown / cook sausage completely.
• Add drained beans to the sausage.
• Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
• If the beans start to stick, add a little water.
• Add cooked kale.
• Add a little water to make a small amount of thick sauce.
• Cover with a lid and simmer for 5 minutes or until ready to serve.
• Also very good made a head and reheated.
• It will keep for a week.

ITALIAN BRAISED GREENS AND POTATOES

Steps:

• Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.
• Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften. Stir into the onion mixture.
• Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper.

SUPER EASY SAUTEED ITALIAN PEPPERS

Steps:

• Chop up peppers into bite size pieces, removing seeds & stems.
• Heat oil in skillet over medium heat for 2-3 minutes.
• Add peppers and saute until tender, stirring frequently.
• Add Italian salad dressing to the peppers.
• Mix the peppers and Italian dressing together.
• Saute for 2 more minutes.
• Remove from heat and serve.

SPICY SAUTEED DANDELION GREENS

Steps:

• Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.