1 cup Yukon Gold potatoes cut in 1” cubes
½ tsp dried parsley
½ tsp each onion and garlic powder
½ tsp paprika
½ chopped Vidalia onion
2 heads escarole
½ cup olive oil
½ tsp crushed red pepper
8 oz chicken broth
4 oz thinly sliced hard salami
½ cup bread crumbs
6 minced garlic cloves
½ cup Romano cheese
Freshly grated parsley
Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350 degrees. Set aside.
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 til stock reduced (about 45 mins).
Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens.
Add Romano cheese and place in greased baking pan. Top with remaining crumbs. Bake in oven at 350 degrees for 15 mins. Garnish with parsley.
”I submitted a slight modification of this to the State Fair Culinary Arts competition and won second place in the Favorite Casserole category. I believe it to be as close to Georgio’s greens as I can get; however, I can’t take the hot cherry peppers and substituted crushed red pepper to tolerance (mine and the State Fair judges). After eating at the Syracuse Georgio’s, I ordered a dish of Georgio greens to go and discovered that their crumbs appeared to be buttered and browned. This was great news for me because my last batch seemed soggy and oily and this helped the crumbs stand apart.” -Marge Graham