Turning Greens

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1/2 cup julienne country ham
  • 1/2 cup julienne spicy capicola
  • 1/2 cup julienne salami
  • 1 tablespoon olive oil
  • 1 cup julienne yellow onion
  • 1 cup julienne green bell pepper
  • 1/4 cup julienne fennel
  • 3 tablespoons minced garlic
  • 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
  • 1/2 cup chicken stock
  • 4 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup good quality finely grated Parmesan
Directions

In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.


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