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italian fried greens

chelleyd01 May 6, 2007 05:40 PM

So where I live in Northeastern Ohio has a whole lot of Italians and a whole lot of Italian restaurants. Our favorites are a good fried greens appetizer. A whole lot of garlic, a little spicy kick, nothing "crunchy" like icky stems or undercooked leaves and not a whole lot of liquid. In fact, just about none. A good dash of romano and a schmear of marinara on some buttered italian bread and we hit love.

I want to make them at home...any clue where to begin?????

  1. QueenB May 6, 2007 05:59 PM

    I do broccoli rabe this way. Wash and dry your greens really well. Olive oil in hot pan, fresh garlic and hot pepper flakes for a few seconds, then pile in the rabe. Cook until tender. With the hot pan, it shouldn't take that long. Plenty of good olive oil is key.

    3 Replies
    1. re: QueenB
      Gio May 6, 2007 06:31 PM

      Not only do I cook rabe this way, but spinach, Swiss chard, kale, escarole. Sometimes I add anchovies in olive oil which enhances the flavor of the greens. After the greens are added to the pot, I cover the pan for a few minutes, till they are just cooked through but not *al dente*.

      1. re: Gio
        f
        fooddiva May 6, 2007 08:51 PM

        collard greens are yummy cooked this way too!

      2. re: QueenB
        mrbozo May 7, 2007 09:40 AM

        I sautée rapini (think it may be called broccoli rabe south of the border) in olive oil, garlic, and a shake of red chile flakes. A great side with some pasta and some meat.

      3. eLizard May 7, 2007 06:25 AM

        i also cook cauliflower this way. egi maccioni has a great recipe. she boils the whole head and then sautes with garlic olive oil and a spoonful of capers. it's great.

        1. hotoynoodle May 7, 2007 07:45 AM

          you can also steam the greens, then drain and dry them. then sautee with olive oil, etc. i find the flavor stays truer this way.

          4 Replies
          1. re: hotoynoodle
            QueenB May 7, 2007 08:43 AM

            I'd imagine you'd want to squeeze them out pretty well after steaming, right? If you like your greens really squishy, this is probably the best way to go.

            1. re: QueenB
              eLizard May 7, 2007 08:51 AM

              no need to squeeze them out. i made rabe the other night. steamed it first and then sauted it up. and their integrity remained pretty true. al dente-ish even.

              1. re: QueenB
                hotoynoodle May 7, 2007 09:23 AM

                steaming means they absorb less water, and express more of their own, without sacrificing flavor. i lay them out for a few minutes on a dish towel to dry. sometimes i'll do big bunches and then re-heat in batches over the course of a few days. they keep much better this way.

                1. re: hotoynoodle
                  QueenB May 7, 2007 09:45 AM

                  So all the liquid drips off through the steamer?...I think I get it. I'm not used to steaming veggies.

            2. Cheese Boy May 7, 2007 09:14 PM

              Here's a good way to go ---> http://www.epicurious.com/recipes/rec...

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