Sauteed Italian Greens Food

ITALIAN GREEN BEANS

Steps:

• Cook the green beans in the microwave according to package instructions
• Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot.

ITALIAN UTICA GREENS SAUTEED ESCAROLE RECIPE

Steps:

• First Version
• 4 lb escarole (about 4 heads), cored and coarsely chopped
• 1/4 cup extra-virgin olive oil plus additional for drizzling
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon dried hot red pepper flakes
• Italian Flavored Bread Crumbs
• Locatelli cheese grated
• Wash escarole in a sinkful of hot water, lift to drain.
• Cook in a heavy pot full of boiling salted water for 30 minutes, drain.
• Heat oil in the same pot over medium heat, saute garlic and red pepper flakes with oil for around 1 minute.
• Add escarole, stirring to coat evenly with oil.
• Place on low heat and saute until tender around 10 minutes. Season with salt, pepper, and more red pepper flakes if you love it hot!
• Spoon onto a large platter and drizzle with a good grade extra virgin olive oil,
• Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.
• Second Version
• (This version is found in most Central NY Utica/Rome areas)
• 1 large escarole (or 2 small heads)
• 4 slices prosciutto-thin slices, chopped
• 2 garlic cloves minced
• 6 tablespoons extra virgin olive oil
• 2 long Italian hot peppers, seeded & julienned
• 1/2 cup Italian flavored breadcrumbs
• 1/4 cup Pecorino Romano cheese grated cheese
• 1/2 cup chicken broth
• 1/4 teaspoon cayenne pepper black pepper and the pinch of salt
• Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices, add broth, top with cheese and breadcrumbs at the end.
• Third Version A Version of Greens Morelle
• Utica Greens All Dressed Up
• (a whole meal in itself!)
• Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.
• 2 lbs of link Italian sausage cut in small pieces and fried, set aside.
• 6 slices of prosciutto, ham, or capicola ( Italian hot ham).
• Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.
• Drain and do the same procedure above to extract water.
• In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens
• 2 to 3 cloves of minced garlic
• 1/2 teaspoon of garlic powder
• 1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips
• 1/2 cup chicken broth, at the end
• optional chopped tomatoes
• In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage, and ham mix greens in stir, add the broth.
• Garnish: 1 cup shredded blend of provolone and mozzarella
• 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
• 3/4 cup Locatelli or Parmesan grated cheese
• salt and pepper to taste
• Add topping to greens mixture.
• Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.
• Broil until cheese melts.

ITALIAN VEGETABLE SAUTE

Steps:

• In a skillet, saute the peppers, garlic and Italian seasoning in butter until peppers are crisp-tender, about 5 minutes. Add tomatoes; cook for 1-2 minutes or until heated through. Sprinkle with croutons if desired.

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC

Steps:

• Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
• Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED DANDELION GREENS

Steps:

• Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON

Steps:

• Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

ITALIAN BEANS AND GREENS

Steps:

• Simmer kale in a large pot of salted water until al dente, drain.
• (Can refrigerate kale after cooked for dish preparation at another time.).
• Pre-heat a large pot or frying pan. Add olive oil to taste.
• Saute chopped shallot until translucent.
• Remove skin from the Italian sausage, Break up into bite sized chunks.
• Add sausage to the shallots and brown / cook sausage completely.
• Add drained beans to the sausage.
• Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
• If the beans start to stick, add a little water.
• Add cooked kale.
• Add a little water to make a small amount of thick sauce.
• Cover with a lid and simmer for 5 minutes or until ready to serve.
• Also very good made a head and reheated.
• It will keep for a week.

SUPER EASY SAUTEED ITALIAN PEPPERS

Steps:

• Chop up peppers into bite size pieces, removing seeds & stems.
• Heat oil in skillet over medium heat for 2-3 minutes.
• Add peppers and saute until tender, stirring frequently.
• Add Italian salad dressing to the peppers.
• Mix the peppers and Italian dressing together.
• Saute for 2 more minutes.
• Remove from heat and serve.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.