ill contain all of the escarole leaves).
Add sausage and
Clean greens, removing roots and any wilted parts.
Wash several times in a large amount of water.
Boil greens in enough salted water to cover.
(Spinach is an exception; use just a small amount of water in cooking spinach.)
Cook until tender.
Remove from heat and drain thoroughly.
When cool, squeeze to remove all water.
Brown onions in oil, cooking slowly.
Add greens and seasoning to onions and toss lightly.
Serve warm or cold.
Lemon juice may be added for a tart flavor.
In a medium bowl, combine ground turkey, egg white, garlic, parsley, Parmesan cheese, salt and pepper.
Mix lightly to blend. Shape into 16 meatballs.
In a large soup pot, bring chicken broth to a boil. Add meatballs and orzo, reduce heat to medium-low, cover and simmer 15 minutes or until meatballs are cooked through.
Add escarole and lemon juice. Cover and simmer 5 minutes, or until escarole is tender.
Serve sprinkled with more Parmesan cheese.
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
o 4 minutes more. Wilt greens into the pan and season
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
s browned.
Stir in escarole and cook until wilted.
he major greens you like. I have alternated in kale, escarole, and
f boiling water, add the escarole and cook until it wilts
Clean and rinse escarole twice; chop in large pieces.<
*This is a great OAMC recipe. Before cooking/prep day, I
cook Onion in butter, 3 minutes.
add Garlic and cook an additional 3 minutes.
add Escarole and cook another 3 minutes.
add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
simmer covered for 15 minutes.
add 3 cups stock and bring to a boil.
stir in Orzo, Meatballs, and Spinach.
simmer 15 minutes
garnish with grated locatelli cheese (or Parmesan).
When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
Add in beans, chicken broth, wine, and thyme.
Bring to a boil; lower heat, cover, and simmer for 5 minutes.
Stir in escarole; heat through.
Season to taste with salt and pepper, if desired.
Ladle into individual bowls; sprinkle w/ Parmesan cheese.
ff the base of the escarole and discard any bruised leaves
Wash escarole leaves in a large bowl
inutes). Add white beans and escarole; cover and cook - stirring often
he frisee or escarole.
Mix all the greens, wash thoroughly, and