Georgio’s Style Italian Greens

By Mary Anne Daino

Ingredients

• 1 cup Yukon gold potatoes cut in 1-inch cubes
• 1/2 tsp. each onion & garlic powder
• 1/2 tsp. dried parsley
• 1/2 cup chopped Vidalia onion
• 2 heads escarole
• 1/2 cup olive oil
• 1/2 tsp. crushed red pepper
• 8 oz. chicken broth
• 4 oz. thinly sliced hard salami
• 1/2 cup bread crumbs
• 6 minced garlic cloves
• 1/2 cup Romano cheese

Preparation

Step 1

Potatoes: Toss in a bag with 1/4 cup olive oil, garlic & onion, dried parsley. Roast for 30 minutes in a 350-degree oven. Set aside
Greens: Sauté garlic and onion in 1 tablespoon olive oil; add chopped escarole and cook through. Add chicken broth, salami, crushed red pepper & potatoes. Simmer till stock reduced about 45 minutes
Combine bread crumbs with 2 tablespoons of oil. Toast until brown. Mix half with greens mixtureAdd Romano cheese and place in greased baking dish. Top with remaining crumbs. Bake in oven at 350 degrees for 15 minutes. Garnish with parsley.