Utica Greens
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Ingredients
0 servings
The Oreganato
½ cupextra-virgin olive oil
1 cupbread crumbs
I used, Seasoned
½ cupParmigiano-Reggiano
or Romano, grated, I used the Wegmans brand and got it grated
oil
Mix the, Set a
bread crumbs
cheese
until well blended, It should have the texture of moist beach sand side
2potatoes
1 cupYukon Gold potatoes
cut into 1” cubes
½ tspdried parsley
½ tsponion powder
½ tspgarlic powder
½ tsppaprika
salt
pepper
Preheat oven to 350 F. Toss in a bag with 1/4 cup oil, parsley, garlic and onion powders and paprika.
Roast
for 1/2 hour, Set a
salt
pepper
to taste side
3greens
3 headsescarole
2 Tbspolive oil
0.5Vidalia onion
chopped
6garlic cloves
minced
8 ozchicken broth
or vegetable
Clean
thoroughly
Follow this video to a tee, washing the escarole multiple times until the water is clear, then put it in a salad spinner.
onions
pan, sauté it gets a little brown 5 minutes and cook for another minute Chopped and add to the pan down, cover, and simmer until broth is reduced 45 minutes tongs to move escarole to a bowl Set aside
2 Tbspolive oil
garlic
escarole
broth
⅛ cupParmigiano-Reggiano
or Romano, grated
6 ozsalami
thin sliced, hard, optional
3sweet cherry peppers
thin sliced, or hot, optional
1sweet bell peppers
thin sliced, optional, I used these
banana peppers
optional
salami
pan, combine Cook at medium heat for 3-5 minutes Add the greens you set aside enough mix to cover the greens together in the pan or baking sheet that can go in the oven and put under the broiler for about 2 minutes or until crisp
peppers
potatoes
cheese
oreganato recipe
the makes more than you’ll likely need, The idea is to mix it in good with the greens You can always add more Same with the potatoes had maybe 1/4 of the diced potatoes left over have just started with a bigger potato, so adjust accordingly
The final product:
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