Giambotta of Mixed Greens with Pork Spareribs Recipe

Name: Giambotta of Mixed Greens with Pork Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic, cloves peeled and crushed (about 15 cloves); 1 tablespoon Hungarian hot paprika; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1/2 cup plus 1 tablespoon extra-virgin olive oil; One 2 1/2 -pound slab of pork spareribs, sawed across the bones into thirds and trimmed of excess fat; 1 small rutabagapeeled, cut into eighths and sliced crosswise 1/2 inch thick; 1 pint tiny white pearl onions, peeled; 1 1/2 cups water; 2 tablespoons white wine vinegar; 2 bay leaves; 1/2 teaspoon (loosely packed) saffron threads, crushed; 3 pounds mixed greens, such as kale, escarole, Swiss chard, mustard or broccoli rabe, stemmed and coarsely shredded; 1 large sweet potatopeeled, halved lengthwise and sliced crosswise 1/4 inch thick; 2 pounds spinach, stemmed and coarsely shredded

Servings: persons

1 head of garlic, cloves peeled and crushed (about 15 cloves)
1 tablespoon Hungarian hot paprika
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
One 2 1/2 -pound slab of pork spareribs, sawed across the bones into thirds and trimmed of excess fat
1 small rutabagapeeled, cut into eighths and sliced crosswise 1/2 inch thick
1 pint tiny white pearl onions, peeled
1 1/2 cups water
2 tablespoons white wine vinegar
2 bay leaves
1/2 teaspoon (loosely packed) saffron threads, crushed
3 pounds mixed greens, such as kale, escarole, Swiss chard, mustard or broccoli rabe, stemmed and coarsely shredded
1 large sweet potatopeeled, halved lengthwise and sliced crosswise 1/4 inch thick
2 pounds spinach, stemmed and coarsely shredded

1
In a small bowl, combine the garlic, paprika, 1/2 teaspoon of the salt and the pepper; add 1 tablespoon of the olive oil and mash to a paste.
2
Rub the paste on the ribs.
3
Cover and let marinate at room temperature for 1 to 2 hours, or refrigerate overnight for a more garlicky flavor.
4
In a large enameled cast-iron casserole, combine the sliced rutabaga, pearl onions, water, vinegar, bay leaves and saffron with the remaining 1/2 cup of olive oil and 1/2 teaspoon of salt.
5
Add half of the mixed greens, cover and cook over high heat until the greens wilt, 2 to 3 minutes.
6
Add the remaining greens and cook, tossing, until wilted.
7
Cut the ribs into 2- to 3-rib pieces and add them to the casserole.
8
Cover and cook over moderately high heat, maintaining a slow boil and stirring occasionally, until the ribs and rutabaga are tender, about 1 hour.
9
Scatter the sweet potato slices over the giambotta and cook, stirring occasionally, until softened, 10 to 15 minutes.
10
Discard the bay leaves.
11
Add the spinach and cook, stirring, until just wilted, about 1 minute.
12
Serve hot.

775

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head of garlic, cloves peeled and crushed (about 15 cloves), 1 tablespoon Hungarian hot paprika, 1 teaspoon salt, 1/2 teaspoon coarsely ground pepper, and more.

Yes, Giambotta of Mixed Greens with Pork Spareribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giambotta of Mixed Greens with Pork Spareribs

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