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Italian Greens
We first encountered this recipe in one of the "Beautiful Cookbooks" by Lorenza de' Medici, but we
soon learned that every self-respecting Northern Italian cookbook contained either the
same recipe or a variation on it. Some of the variations get very elaborate, adding in
carrots, garbanzos, and red onions, and some alter only the specific green employed or
fail to mention the garlic. We much prefer the garlic and vary the green constantly
(taking care to adjust the cooking time accordingly).
| 1 lb. fresh chard or spinach |
1 large clove garlic, sliced |
| 2 T. olive oil |
2 T. pine nuts |
- Trim the thick stalks from the leaves of the greens and wash both.
- Cook the greens in lightly salted water, allowing about twice as long for the stalks
as the leaves. (For spinach, the times will be roughly 5 minutes for the stalks, 2 for
the leaves. For collards, allow 8 minutes for the stalks; 4 for the leaves.) Drain the
greens, and rinse them with cold water to stop the cooking process. Gently squeeze out
the water. (If you are preparing this well in advance of serving, this is the break
point.)
- Heat the oil in a large skillet. Add the garlic and sauté briefly (1-2 minutes).
Add the greens, tossing them in the oil until they are heated and well coated.
Add the pine nuts. Continue cooking for only a minute or so, and serve.
4 servings
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