turning greens

By Leigh

Ingredients

• 1/2 * 1/2 cup julienne country ham
• 1/2 * 1/2 cup julienne spicy capicola
• 1/2 * 1/2 cup julienne salami
• 1 * 1 tablespoon olive oil
• 1 * 1 cup julienne yellow onion
• 1 * 1 cup julienne green bell pepper
• 1/4 * 1/4 cup julienne fennel
• 3 * 3 tablespoons minced garlic
• 3 * 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
• 1/2 * 1/2 cup chicken stock
• 4 * 4 tablespoons red wine vinegar
• 1 * 1 tablespoon lemon juice
• 2 * 2 tablespoons butter
• 1 * 1 teaspoon freshly cracked black pepper
• 1/2 * 1/2 teaspoon granulated garlic
• 1/2 * 1/2 teaspoon red chili flakes
• 1/2 * 1/2 teaspoon sugar
• 1 * 1 teaspoon salt
• 1/2 * 1/2 cup good quality finely grated Parmesan

Details

Adapted from foodnetwork.com

Preparation

Step 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.