Sautéed leaves with chilli & garlic

Sautéed leaves with chilli & garlic

Verdure saltate con aglio e peperoncino

By
From
Tuscany
Serves
4-6
Photographer
Helen Cathcart

Simple sautéed green leaves are on every contorni menu in Italian restaurants. They are sometimes eaten as part of antipasti or to go with grilled meats or fish. I could eat a plate of these for breakfast, lunch or dinner, on their own or with a poached egg on top. See the Skills chapter for how to cook greens.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and lightly crushed
fresh red chilli, roughly sliced, to taste
generous pinch salt
freshly ground black pepper
200g cooked and drained green leaves, roughly chopped, such as spinach, chard, curly kale or cavolo nero

Method

  1. Heat the oil with the garlic, chilli, salt and pepper in a large frying pan over a low heat for 2–3 minutes until you can smell the flavours in the oil, but watch carefully to make sure they don’t burn. Add the cooked leaves and fry for about 5 minutes, stirring constantly. Taste and adjust the seasoning as necessary. Serve in a warm bowl.

Note

  • If you are using baby spinach leaves you can toss them with the oil, garlic and chilli in the pan until softened without cooking them first. Season to taste.
Tags:
Italy
Italian
Caldesi
Tuscany
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