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Sauteed Greens

List of Ingredients




Field greens in all shapes and sizes and tastes, from mild to outright bitter, play an important part in Italian cooking. These greens-best in fall or from areas with mild winters-have American counterparts in kale, escarole, chicory an mustard, beet and collard greens. Sauteed, they accompany roasted and grilled meat and poultry. Coarsely choppped, they can be stirred into broth and vegetable soups or used in fillings for savory tarts. Pastas sauced with olive oil and garlic can be enhanced by tossing a handful of greens into the oil.
I like my greens with quite a bit of bite. For more tender greens, simply simmer the greens, covered, a minute or two longer. If the greens become too wet, increase the heat to high, remove the cover, and boil off the excess liquid.




2 lbs. (with stems) bitter greens, such as chicory, escarole, Swiss chard, broccoli rabe, dandelion, kale or beet greens
1/3 cup extra virgin olive oil
3 cloves garlic, peeled and sliced thin
3 Tbsp. Chicken or Meat broth
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. lemon juice




Recipe





1
Fill the sink with cool water. Remove any bruised or wilted leaves from the greens. Cut out the core or thick part of the stem, depending on which kind you are using.
Separate the greens into leaves. If the leaves are large, tear them into manageable pieces. Wash very thoroughly in the sink, checking to make sure all sand or fine dirt is
removed from the stems and leaves. Shake them dry over the sink and wrap in a kitchen towel to drain.
2
Heat the oil in a heavy large saucepan or Dutch oven. Add the garlic and just when it begins to brown, add half the greens. You will hear a violent sizzle, but there will be
enough greens in the pot to prevent the oil from splattering out. Add more greens as those in the pot cook down. The faster you add the greens, the better.
3
When the greens have cooked down and turned bright green, stir in the broth, salt and pepper. Cover and boil until tender, 4 minutes for chicory, 5 minutes for escarole
and beet greens, 8 minutes for kale. Remove from heat and stir in the lemon juice and salt and pepper to taste. Serve hot or at room temperature.

Makes 4 servings

Christopher Styler, "Primi Piatti"