We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Italian style greens (Ricetta tipica per verdure verdi)
Cooked in fragrant garlicky oil
- Germany
- UK
Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close
Cooked in fragrant garlicky oil
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Calories 101 5%
Fat 10.1g 14%
Saturates 1.4g 7%
Sugars 0.7 g 0%
Protein 0.8g 2%
Carbs 1.1g 0%
Of an adult's reference intake
Ingredients
- 6 big handfuls mixed greens, leaves and herbs
- olive oil
- 2 cloves garlic , peeled and sliced
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 1 lemon , juice of
Recipe From
Jamie's Italy
Method
- This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.
- Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard.
- Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.
In my opinion, he is wrong. I'm sure. I am able to prove it. Write to me in PM, it talks to you.
Amusing question
Between us speaking, weren't you trying to search google.com?
I recommend that you visit the website, where there are many articles on the subject of interest to you.