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Turning Greens

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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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