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Italian Greens

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Italian Greens
2008-07-25 Side Dish
3 67

Cooked escarole is heated with strips of genoa salami, hot cherry peppers and garlic, then combined with fine dry bread crumbs, grated Romano cheese and olive oil.

  • Servings: 4


2 Large Bunches Escarole
3 cloves Garlic, minced
¼ lb Genoa Salami, julienned
6– 8 Hot Cherry Peppers, chopped (pickled, from jar
¼ cup Extra Virgin Olive Oil, plus extra for drizzling
2 cups Seasoned Fine Dry Bread Crumbs
1 cup Grated Romano Cheese, plus extra for topping


Wash and clean escarole; rough chop leaves into large pieces. Place in pot of salted water and boil for 15 minutes; drain well in colander. Heat olive oil in large skillet on medium; add garlic, salami, and cherry peppers; saute about 6 minutes, making sure not to burn garlic. Add drained greens and saute another 8 minutes until everything is nice and hot and flavors marry. Add bread crumbs and cheese and cook 2 more minutes, making sure you stir well. Drizzle extra olive oil and sprinkle extra cheese on to your liking.

Helpful Tips:

If greens are too dry in any stage of cooking them, add a little extra oil.