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
as much as you'd like!
Spinach (Chickory, Rapini, etc)
garlic - whole cloves, skin off
In This Recipe
Boil/Steam leafy green, and allow to cool
squeeze excess water out
heat olive oil with garlic cloves to golden brown, and add chili flakes