Turning Greens
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 272
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 17
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 48
- Sodium
- 860
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.