Sauteed greens for piadini
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Sauteed greens for piadini
  Greens    Italian  
Last updated 6/12/2012 1:01:32 AM. Recipe ID 24826. Report a problem with this recipe.
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      Title: Sauteed greens for piadini
 Categories: Italian, Breads, Ceideburg 2
      Yield: 6 Servings
 
      1 lb Fresh spinach or Swiss chard
    1/2 lb Broccoli top (cime di rapa)
           -or other bitter greens
      1 lb Head Savoy cabbage
           Salt
    1/4 c  Olive oil
      1 tb Chopped garlic
           Freshly ground pepper
 
  Wash spinach and cime di rapa thoroughly.  Discard the darkest outer
  leaves of the cabbage and cut off the stem; cut cabbage in quarters.
  
  Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put
  in the cime di rapa.  Cover loosely top and cook for 8 to 12 minutes.
  Drain and set aside.
  
  If using chard, cook in exactly the same manner, stalks included, but
  in its own water.  The cabbage is cooked the same way, but without
  salt, for 15 to 20 minutes.  If using spinach, cook in a covered pan
  with just the water that clings to the leaves, adding salt to taste.
  Cook until tender, drain, set aside.
  
  Gently but firmly squeeze all the moisture you can out of all the
  greens. Chop together, but not too fine.
  
  Put oil and garlic in medium saute pan and saute over medium heat
  until garlic becomes lightly colored.  Add chopped greens, turning
  with a fork so they are evenly coated, seasoning with salt and
  pepper. Saute about 10 minutes, turning frequently.  Taste and
  correct seasoning.
  
  Serve hot.
  
  Serves 6.
  
  




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Recipe ID 24826 (Apr 03, 2005)

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