Swiss chard, spinach, escarole, dandelion, chicory, beet greens, and kale are among the many cultivated greens eaten in Italy. Whether wild or cultivated, leafy greens are treated in similar ways in Italian kitchens, so feel free to adapt the recipes in this chapter to whichever vegetables you can find. Typically the greens are boiled, drained, and served warm or at room temperature with lemon and olive oil, or cooked with other flavorings. Cooking time is the biggest variable, so be sure to adjust it according to the variety of greens, their freshness, and their maturity.
Greens can be sandy. Even if they are sold prewashed, they should be rinsed again before cooking. Even a small amount of grit can ruin a dish.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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