Utica Italian Greens

By Mary Anne Daino

Ingredients

• 1 cup Yukon Gold Potatoes Cut In 1” Cubes
• 2 heads Escarole
• 1/2 cup Olive Oil
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Dried Parsley
• 8 oz Chicken Broth
• 1/2 Tea. Onion & Garlic Powder
• 4 oz Thinly Sliced Hard Salami
• 1/2 tsp Paprika
• 1/2 cup Bread Crumbs
• 6 Minced Garlic Cloves
• 1/2 cup Romano Cheese
• 1/2 Chopped Vidalia Onion
• Freshly Chopped Parsley

Preparation

Step 1

1. Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350. Set aside.
2. Greens: Sauté garlic and onion in 1 T olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 min).
3. Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens
4. Add Romano cheese and place in greased baking pan.
5. Top with remaining half of crumbs