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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By ckelly_13102976
Oswego, 72
on August 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are most definitely not East Utica Greens
By fluffhead0818_1...
Vernon, 72
on August 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe is called "Turning Greens" because its where he first ate them, at the Pino Bianco at Turning Stone, where I work, and where I make these greens everyday. He spruced this recipe up quite a bit, as it's not how we make them at the casino.
Anyhow, the greens at the casino are not meant to be true "Utica" greens. If they were, it would be loaded up with breadcrumbs that add absolutely no flavor in the first place.
Don't get upset that the chefs at Turning Stone took Utica greens and spun it around, and Guy liked them. He's made this recipe and spun it from what he ate at the casino. Nobody is ever going to make it the same way as the last person.
By lcolson32
Harrisburg, PA
on August 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Reminds me of when I would visit Utica, NY for the Ss. Cosmo & Damian festival at St. Anthony's Parish. Awesome!!! Love ya, Guy!!
Read all 5 reviews