Georgio Style Italian Greens Recipes

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.

Steps:

• Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

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.