Tips For Making Restaurant-Quality Greens Morelle At Home
Greens Morelle is a delicious, Italian-American dish made from kale or escarole, prosciutto, bread crumbs, garlic, and cheese. It's popular in New York restaurants, where it is sometimes served as an appetizer and other times as a lighter main course. Once you taste greens Morelle, you'll likely decide you want it in your life more often. But that does not have to mean eating out all of the time. Find yourself a good recipe — they are all about the same — and make some greens Morelle at home. Here are some tips that will help ensure it turns out as good as the version from the restaurant.
Use real Parmigiano-Reggiano cheese.
There are a lot of Parmesan cheeses sold in U.S. grocery stores that are not real Parmigiano-Reggiano cheese. They might be tasty, but they are not quite the same. Most Italian restaurants use the real deal, So, if you want your greens Morelle to taste really authentic, make sure you buy and use real Parmigiano-Reggiano. It can be expensive, but you only need a couple of ounces to make the dish.
Use a combination of kale and escarole.
Some people make greens Morelle with kale, which gives it a more hearty texture. Others make it with escarole, which is on the more delicate side. For the most balanced results, however, you can use a combination of these greens. This will give you more balance of texture and flavor in every bite.
Let the color develop before you add the greens.
An important step in the recipe is sauteing the garlic, peppers, and prosciutto. After this step, you will add the greens to the pan. The wet greens will basically deglaze the pan with the moisture they contain. Make sure the prosciutto, peppers, and garlic are really starting to brown before you add the greens. This is where the flavor comes from. Your greens Morelle won't be as flavorful if you don't let that color develop.
Be generous with the breadcrumbs.
The last step in making this dish is topping it with a seasoned breadcrumb mixture. Don't skimp on this mixture; the restaurants certainly don't! Think of it as a true component of the dish rather than as a garnish.
With the tips above, your greens Morelle should turn out closer to the way it tastes at restaurants. This is a dish you'll serve again and again once you get it down.