Georgio Style Italian Greens Recipes

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.

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.

UTICA GREENS

Steps:

• Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
• Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
• When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
• Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
• Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
• Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

UTICA GREENS (ESCAROLE)

Steps:

• Clean and rinse escarole twice; chop in large pieces.
• Boil down for 5 or 6 minutes so it's tender and wilted.
• Place olive oil in a saute pan and heat.
• Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
• Add seeded peppers and cook another minute or so.
• Add the escarole and all the other ingredients in the pan.
• Gradually add the bread crumbs and grated cheese, tossing gently until blended.
• Taste for final salt and pepper seasoning.
• Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.