italian spinach

By • March 7, 2010 0 Comments

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italian spinach

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


Makes as much as you'd like!

  • Spinach (Chickory, Rapini, etc)
  • olive oil
  • garlic - whole cloves, skin off
  • chili flakes
  • salt
  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

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