TURNING GREENS

Turning Greens image

Provided by Guy Fieri

Time 50m

Yield 6 servings

Number Of Ingredients 19

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

Steps:

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.