Thursday, March 10, 2011

Italian Greens - Georgio's Style

1 cup Yukon gold potatoes cut in 1 inch cubes
1/2 teaspoon dried parsley
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/2 chopped Vadalia onion
2 heads escarole
1/2 cup olive oil
1/2 teaspoon crushed red pepper
8 ounces chicken broth
4 ounces thinly sliced hard salami
1/2 cup bread crumbs
6 minced garlic cloves
1/2 cup Romano cheese
Freshly chopped Parsley

Potatoes: Toss in Bag with 1/4 cup olive oil, parsley, garlic and onion powder and paprika. Roast for 1/2 hour at 350 degrees. Set aside.

Greens: Saute garlic and onion in 1 tablespoon olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red peppper and potatoes. Simmer till stock reduced - about 45 minutes.

Combine bread crumbs with 2 Tablespoons oil. Toast until brown. Mix half with greens.

Add Romano Cheese and place in greased baking pan. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.


Claus said...

looks and sounds delicious!! because you know me, could I substitute the chicken stock with a vegetable one? and minus salami...a vegetarian version! I have to try it!!
thanks for sharing!

savanahgalee said...

You can absolutley substitute. I use veggie stock all the time in lots of recipes has great flavor. And of course the salami is just an add in ingredient so leaving it out isn't going to ruin the recipe. Thats whats so great about cooking I think it's like an experiment project.