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italian fried greens

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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?????

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  1. 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

      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

        collard greens are yummy cooked this way too!

      2. re: QueenB

        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. 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. 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

            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

              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

                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

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

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