Best Georgio Style Italian Greens Recipes

Italian Greens with Sauteed Onions and Garlic image

Provided by Megan Todd

Time 45m

Number Of Ingredients 9

1 bunch fresh collard greens, washed, stems removed, and chopped
1 bunch fresh spinach, washed, stems removed, & chopped
2 lb escarole, fresh washed, cored, and chopped
1/4 c extra virgin olive oil
2 medium white onions, julianned
6-8 clove garlic, peeled & sliced
1-2 tsp hot red pepper flakes
1 tsp coarse sea salt
parmesan cheese, for topping

Steps:

1. In a large pot, fill with water. Bring to a boil. Add chopped collard greens, spinach, and escarole. Bring to a boil and cook until greens are tender. About 8-10 minutes. Greens will be soft, but not mushy. Remove greens and set aside in a strainer to drain excess water. Can squeeze greens to remove water as well.
2. In a large skillet, heat EVOO over medium-high heat. Add julianned onions and saute 3 minutes. Reduce heat to medium. Add garlic and hot pepper flakes and saute 2-3 minutes. Be careful not to burn garlic.
3. Add greens and toss with tongs in oil. Sear greens about 3-5 minutes.
4. Remove pan from heat, add salt and parmesan cheese, toss to mix. Serve with fresh Italian bread... as an appetizer, or a side dish.

Georgio Style Italian Greens image

Provided by Jackie McLean

Number Of Ingredients 14

1 c yukon gold potatoes cut in 1 inch cubes
1/2 tsp each onion & garlic powder
1/2 tsp dried parsley
1/2 tsp paprika
1/2 c chopped vidalia onion
2 heads escarole
1/2 c olive oil
1/2 tsp crushed red pepper
8 oz chicken broth
4 oz thinly sliced hard salami
1/2 c bread crumbs
6 minced garlic cloves
1/2 c romano cheese
freshly chopped parsley

Steps:

1. Potatoes: Toss in a bag with 1/4 cup olive oil, garlic & onion, dried parsley, & paprika. Roast for 30 minutes in a 350 degree oven. Set aside
2. Greens: Saute garlic and onion in 1 tablespoon oive oil; add chopped escarole and cook through. Add chcken broth, salami, crushed red pepper & potatoes. Simmer till stock reduced about 45 minutes
3. Combine bread crumbs with 2 tablespoons of oil. Toast until brown. Mix half with greens mixture.
4. Add Romano cheese and place in greased baking dish. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.