Italian Greens With Sauteed Onions And Garlic Recipes

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GEORGIO STYLE ITALIAN GREENS



Georgio Style Italian Greens image

When I return home to Upstate NY my dear friend and I always try and do lunch. One year she took me to an amazing restaurant for she new I loved GREENS. And when you grow up in the CNY area that is one dish thats as common as French Fries on a plate w/ burgers. These Greens were far different than the ones I was very use to...

Provided by Jackie McLean

Categories     Side Casseroles

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.

WILTED GREENS WITH GARLIC AND ANCHOVIES



Wilted Greens with Garlic and Anchovies image

Provided by Mario Batali

Categories     Fish     Leafy Green     Vegetable     Side     Sauté     Dinner     Seafood     Fall     Winter     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon

Steps:

  • Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

SAUTéED SPICY DANDELION GREENS AND ONIONS



Sautéed Spicy Dandelion Greens and Onions image

Provided by Gina Marie Miraglia Eriquez

Categories     Side     Sauté     Easter     Spring     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
2 large onions, halved and thinly sliced
4 large garlic cloves, coarsely chopped
1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper

Steps:

  • Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
  • Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

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