Turning Greens

• 1/2 cup julienne country ham
• 1/2 cup julienne spicy capicola
• 1/2 cup julienne salami
• 1 tablespoon olive oil
• 1 cup julienne yellow onion
• 1 cup julienne green bell pepper
• 1/4 cup julienne fennel
• 3 tablespoons minced garlic
• 3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
• 1/2 cup chicken stock
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup good quality finely grated Parmesan

1. In a large saute pan over medium-high heat, add the ham and saute until starting to render.
2. Add the capicola and salami and cook for 3 to 5 minutes.
3. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes.
4. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock.
5. Cover and let the escarole wilt, about 5 minutes.
6. Remove the cover and stir in the vinegar and lemon juice.
7. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt.
8. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.

julienne country ham, julienne salami, olive oil, julienne yellow onion, julienne green bell pepper, julienne fennel, garlic, chicken stock, red wine vinegar, lemon juice, butter, freshly cracked black pepper, garlic, red chili flakes, sugar, salt, parmesan

Taken from www.foodnetwork.com/recipes/guy-fieri/turning-greens-recipe.html (may not work)