Sweet n Savoury Greens

By Michael Dergo
July 17, 2012
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Author Notes: Spectacular sweet and savory side or snack.Michael Dergo

Serves: 8

  • 1 pound Mustard Greens
  • 1 pound Turnip Greens
  • 1 Medium sized Yellow Onion
  • 5 Scallions
  • 2 Cloves Garlic
  • 1/4 pound Prosciutto
  • 1/4 pound Pancetta
  • 1 tablespoon Cayenne
  • 1 tablespoon Cinnamon
  • 2 teaspoons Cracked Black Pepper
  • 2 teaspoons Red Pepper Flake
  • 4 Pig Feet
  • 2 tablespoons Apple Vinegar
  • 4 ounces Moscato
  • 1 1/2 cups Parmesano Reggiano
  1. Wash the greens and remove stalks and veins stalks - cut greens into large pieces.
  2. Bring 6 quarts of water to boil with salt and pig's feet added - allow to boil for 10 minutes. Introduce greens, reduce heat, cover and simmer for an hour or until tender.
  3. Introduce Prosciutto and Pancetta to large saucepan over medium/high heat - allow to crisp a bit. Introduce diced onion, diced scallions, diced garlic and seasonings. Reduce heat and simmer for 15 minutes.
  4. Bring skillett to high heat and add Moscato allow to cook 3-5 minutes.
  5. Remove, strain and dry greens. Introduce to saucepan over high heat, add apple vinegar, parmesano reggiano and cook for 3-5 minutes.
  6. Remove from heat, cover and allow to integrate for at least 10 minutes - serve and enjoy.

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