Mixed Greens with Garlic and Hot Red Pepper
(from Seafood alla Siciliana, by Toni Lydecker
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
bunch or large bag bitter greens such as chicory, dandelion greens, mustard greens or kale
prepared for cooking*
bunch or large bag milder greens such as chard, spinach, escarole or beet greens
spinach, eprepared for cooking*
Sea salt or kosher salt
or 3 tablespoons extra virgin olive oil
Red hot pepper flakes
White wine vinegar or lemon wedges
Working in batches, cover the greens with water in a large bowl or salad spinner (work in batches as necessary); after several minutes, lift them out. Repeat with fresh water until the discarded water is free of grit. (If using trimmed, washed greens, skip this step!)
In a skillet or broad saucepan large enough to hold the greens, cook the garlic in the olive oil over medium-low heat until fragrant but not browned. Add 1/4 cup water and pile the greens on top. Cover and cook until wilted, stirring to coat greens with the oil; continue to cook until very tender, 15 to 30 minutes altogether.
Season to taste with salt and red pepper flakes. Pass vinegar or a bowl of lemon wedges at the table.
- Prepare dandelion greens and chicory for cooking by trimming the lower stems and cutting the upper parts crosswise in 1- inch lengths. Thick chard or kale stems should be stripped away and used for another purpose (such as vegetable broth); cut leaves crosswise in strips. Tender greens such as spinach are simply cut crosswise in strips.
- Variation: In step #2, saute 1/4 cup finely diced pancetta in the olive oil until most of the fat has been rendered; add the garlic and proceed with the remainder of the recipe.