Turning Greens (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1/2 cup julienne country ham |
1/2 cup julienne spicy capicola |
1/2 cup julienne salami |
1 tablespoon olive oil |
1 cup julienne yellow onion |
1 cup julienne green bell pepper |
1/4 cup julienne fennel |
3 tablespoons minced garlic |
3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens |
1/2 cup chicken stock |
4 tablespoons red wine vinegar |
1 tablespoon lemon juice |
2 tablespoons butter |
1 teaspoon freshly cracked black pepper |
1/2 teaspoon granulated garlic |
1/2 teaspoon red chili flakes |
1/2 teaspoon sugar |
1 teaspoon salt |
1/2 cup good quality finely grated parmesan |
Directions:
1. In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.
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