Sauteed Greens for Piadini

* Exported from MasterCook *

Sauteed Greens for Piadini

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Breads
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh spinach or Swiss chard
1/2 pound Broccoli top (cime di rapa) -- or other bitter gree
1 pound Head Savoy cabbage
Salt
1/4 cup Olive oil
1 tablespoon Chopped garlic
Freshly ground pepper

Wash spinach and cime di rapa thoroughly. Discard the darkest outer leaves
of the cabbage and cut off the stem; cut cabbage in quarters.

Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put in
the cime di rapa. Cover loosely top and cook for 8 to 12 minutes.
Drain and set aside.

If using chard, cook in exactly the same manner, stalks included, but in
its own water. The cabbage is cooked the same way, but without salt, for
15 to 20 minutes. If using spinach, cook in a covered pan with just the
water that clings to the leaves, adding salt to taste.
Cook until tender, drain, set aside.

Gently but firmly squeeze all the moisture you can out of all the greens.=
Chop together, but not too fine.

Put oil and garlic in medium saute pan and saute over medium heat until
garlic becomes lightly colored. Add chopped greens, turning with a fork so
they are evenly coated, seasoning with salt and pepper. Saute about 10=
minutes, turning frequently. Taste and correct seasoning.

Serve hot.

Serves 6.

From "More Classic Italian Cooking"
From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 10 1992.

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