Greens With Garlic And Chili (Verdura Strascinata)
This recipe brings a taste of Rome to your table with tender, flavorful greens sautéed in garlic-infused olive oil and a hint of red chili for a touch of heat. A simple yet satisfying dish that is sure to delight your taste buds!
— Constant Cookbook
Ingredients
- 1 lb. broccoli rabe or other leafy green vegetable
- 1 Tbs. salt
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 small dried red chili, cut into pieces, or 1/2 tsp. red pepper flakes
Instructions
- Pick over the greens carefully, discarding any yellow leaves. Trim away any tough stems. Rinse well.
- Bring a large pot three-fourths full of water to a rapid boil over high heat. Add the salt and the greens and boil until the greens are tender, 6 to 8 minutes. Using a slotted spoon or a skimmer, lift the greens out of the water and set them gently in a colander. Do not press or squeeze them: they should stay fairly wet. (The cooking water, filtered to remove any residual grit, can be reserved for another use, such as soup.)
- In a large fry pan over medium-high heat, warm the olive oil. When it is hot, add the garlic and chili and cook, stirring occasionally, for about 2 minutes. Add the boiled greens to the oil in the pan, reduce the heat to medium and sauté until all the water from the greens has evaporated, 7 to 10 minutes.
- Transfer the greens to a warmed serving dish and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
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