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Italian Greens

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Submitted by: tent16

 

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.
 

Ingredients

  • 2 large bunches escarole
  • 3 cloves garlic, minced
  • 1/4 lb. genoa salami, julienned
  • 6 to 8 hot cherry peppers, chopped (pickled, from jar)
  • 1/4 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)

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Method

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.

 

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

 

Number of Servings: 4

 

Submitted by: tent16 ()

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