My husband moved out to central New York before I did. He had about 4 months of exploration under his belt and had discovered some local dishes that he was excited to share upon my arrival.
His favorite is one that, to my dismay, I had tried to introduce to him early in our marriage. And now, low and behold, he discovered it all by himself! Happy me.
This dish is a colorful array of vegetables, sauteed in olive oil that makes your taste buds go ZING!
A bit spicy, a bit salty, a bit wonderful. It is a great way to eat your colors!
His favorite is one that, to my dismay, I had tried to introduce to him early in our marriage. And now, low and behold, he discovered it all by himself! Happy me.
This dish is a colorful array of vegetables, sauteed in olive oil that makes your taste buds go ZING!
A bit spicy, a bit salty, a bit wonderful. It is a great way to eat your colors!
Greens, Italian Style
1 lb fresh greens washed well (escarole, broccoli rab, mustard, collard, you get the idea)
1 large sweet red pepper, diced
1 red hot cherry pepper, diced
6 clove garlic, minced (must be fresh, not dried from a jar)
1 onion, diced
3 tbs extra virgin olive oil
1 link Italian sausage, removed from casing, browned and crumbled (optional)
or
several slices of pepperoni, sliced again into strips (optional)
1/4 cp sherry
1/4 cp water
1 cube chicken bouillon
or 1 tsp chicken soup base
salt and pepper to taste
In a large skillet with tight fitting lid, saute peppers, garlic and onion in olive oil until tender.
Add meat, if used and continue saute.
Add greens, sherry, water and bouillon or soup base.
Cover and cook on low, stirring and adding more water as needed, until greens are tender.
Don't add too much water as this dish is dry when done with just a hint of liquid remaining.
Mangiare!
1 lb fresh greens washed well (escarole, broccoli rab, mustard, collard, you get the idea)
1 large sweet red pepper, diced
1 red hot cherry pepper, diced
6 clove garlic, minced (must be fresh, not dried from a jar)
1 onion, diced
3 tbs extra virgin olive oil
1 link Italian sausage, removed from casing, browned and crumbled (optional)
or
several slices of pepperoni, sliced again into strips (optional)
1/4 cp sherry
1/4 cp water
1 cube chicken bouillon
or 1 tsp chicken soup base
salt and pepper to taste
In a large skillet with tight fitting lid, saute peppers, garlic and onion in olive oil until tender.
Add meat, if used and continue saute.
Add greens, sherry, water and bouillon or soup base.
Cover and cook on low, stirring and adding more water as needed, until greens are tender.
Don't add too much water as this dish is dry when done with just a hint of liquid remaining.
If you can't handle the heat of the hot pepper, leave it out.
This is a great side dish with pasta of any sort. Actually, this is a great side dish with just about anything!Mangiare!
Comments