Use code SPRUCEDUP to take 20% off your order. See details & exclusions here*.Free Standard Shipping on Orders $199+.View Details
Skip to main content

Join The Table to earn rewards.

Already a member?

Fry

Italian Spinach

by:
March  7, 2010
0
0 Ratings
  • Makes as much as you'd like!
Author Notes

There are two ways dark green vegetables in Italy are commonly served: all'agro: steamed/boiled, and accompanied with lemon and olive oil, or the way I prefer them (the less healthy way): passata in padella, or passed in the pan, with olive oil, garlic and chili peppers. All of the water (and possibly a good part of the nutrition) is squeezed out of any dark leafy green post boiling/steaming and fried up in a v. hot pan. You can make it as garlicky or as hot as you'd like, and I especially like it when some pieces are fried to the point of crisping up a bit. —teemee

What You'll Need
Ingredients
  • Spinach (Chickory, Rapini, etc)
  • olive oil
  • garlic - whole cloves, skin off
  • chili flakes
  • salt
Directions
  1. Boil/Steam leafy green, and allow to cool
  2. squeeze excess water out
  3. heat olive oil with garlic cloves to golden brown, and add chili flakes
  4. add greens and fry

See what other Food52ers are saying.

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.