SAUTEED MIXED GREENS WITH OLIVE OIL AND GARLIC
1 pound fresh spinach or Swiss chard
1/2 pound cime di rapa, also called rapini or broccoletti di rapa
1-pound head savoy cabbage
Salt and freshly ground black pepper (to taste)
1/4 cup extra virgin olive oil
1 tablespoon chopped garlic
Snap off the thicker, older stems from the spinach leaves, or detach the broadest, more mature stalks from the Swiss chard, and soak the greens in a basin filled with cold water. Scoop up the spinach or chard, empty out the water together with any soil, refill the basin with fresh cold water, and put the greens back in to soak. Repeat the operation several times until you find no more soil settling to the bottom of the basin.
In a separate basin, soak the cime di rapa in exactly the same manner.
Pull off and discard the darkest outer leaves of the savoy cabbage. Cut off the butt end of the stem, and cut the head into four parts.
Bring 3 to 4 quarts water to a boil, add one tablespoon of salt, and put in the cime di rapa. Put a lid on the pot, setting it ajar, and cook until tender, about 8 to 12 minutes, depending on the green's freshness and youth. Drain and set aside.
Refill the pot with fresh water, and if using Swiss chard, cook it in the same manner.
After draining the chard, refill the pot and cook the cabbage using the same procedure, except that you must omit the salt. Cook the cabbage until the thickest part of the head is easily pierced by a fork, about 15 to 20 minutes
If using spinach, cook it in a covered pan with 1/2 tablespoon salt and just the moisture that clings to its leaves from the soak. Cook until tender, about 10 minutes or more, depending on the spinach. Drain and set aside.
Gently but firmly squeeze all the moisture you can out of all the greens. Chop them together to a rather coarse consistency (you can cook and prepare the greens up to this point several hours in advance of the time you are going to serve them. Do not keep overnight and do not refrigerate).
TO PREPARE FOR SERVING:
Put the oil and garlic in a large saute pan, and turn on the heat to medium. Cook and stir the garlic until it becomes colored a very pale gold, then put in all the chopped greens. Add salt and pepper and turn them over completely 3 to 4 times to coat them well. Cook for 10 to 15 minutes, turning the greens frequently. Taste and correct for salt. Serve promptly.
Makes 6 servings
Source: Essentials of Classic Italian Cooking, by Marcella Hazan
1 pound fresh spinach or Swiss chard
1/2 pound cime di rapa, also called rapini or broccoletti di rapa
1-pound head savoy cabbage
Salt and freshly ground black pepper (to taste)
1/4 cup extra virgin olive oil
1 tablespoon chopped garlic
Snap off the thicker, older stems from the spinach leaves, or detach the broadest, more mature stalks from the Swiss chard, and soak the greens in a basin filled with cold water. Scoop up the spinach or chard, empty out the water together with any soil, refill the basin with fresh cold water, and put the greens back in to soak. Repeat the operation several times until you find no more soil settling to the bottom of the basin.
In a separate basin, soak the cime di rapa in exactly the same manner.
Pull off and discard the darkest outer leaves of the savoy cabbage. Cut off the butt end of the stem, and cut the head into four parts.
Bring 3 to 4 quarts water to a boil, add one tablespoon of salt, and put in the cime di rapa. Put a lid on the pot, setting it ajar, and cook until tender, about 8 to 12 minutes, depending on the green's freshness and youth. Drain and set aside.
Refill the pot with fresh water, and if using Swiss chard, cook it in the same manner.
After draining the chard, refill the pot and cook the cabbage using the same procedure, except that you must omit the salt. Cook the cabbage until the thickest part of the head is easily pierced by a fork, about 15 to 20 minutes
If using spinach, cook it in a covered pan with 1/2 tablespoon salt and just the moisture that clings to its leaves from the soak. Cook until tender, about 10 minutes or more, depending on the spinach. Drain and set aside.
Gently but firmly squeeze all the moisture you can out of all the greens. Chop them together to a rather coarse consistency (you can cook and prepare the greens up to this point several hours in advance of the time you are going to serve them. Do not keep overnight and do not refrigerate).
TO PREPARE FOR SERVING:
Put the oil and garlic in a large saute pan, and turn on the heat to medium. Cook and stir the garlic until it becomes colored a very pale gold, then put in all the chopped greens. Add salt and pepper and turn them over completely 3 to 4 times to coat them well. Cook for 10 to 15 minutes, turning the greens frequently. Taste and correct for salt. Serve promptly.
Makes 6 servings
Source: Essentials of Classic Italian Cooking, by Marcella Hazan
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!