Turning greens

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium
75g julienne country ham
75g julienne spicy capicola
75g julienne salami
1 tbsp olive oil
100g julienne yellow onion
100g julienne green pepper
25g julienne fennel
3 tbsp minced garlic
1.4kg escarole or curly endive, cleaned, dried and julienned across the leaf, using only leafy greens
125ml chicken stock
4 tbsp red wine vinegar
1 tbsp lemon juice
30g butter
1 tsp freshly ground black pepper
1/2 tsp granulated garlic
1/2 tsp red chilli flakes
1/2 tsp sugar
1 tsp salt
50g good quality finely grated Parmesan
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.

2) Stir in the olive oil, onions, peppers and fennel and saute until the onions are starting to caramelise, 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.

3) 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, chilli flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.

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