This Italian-style greens recipe is a delightful way to enjoy a variety of fresh, robust greens with minimal effort.

Perfect as a warm side dish or a cold antipasto, it combines blanched cabbage, Swiss chard, and tender salad leaves with aromatic garlic and a splash of lemon for a burst of flavor.

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Whether you’re looking to brighten up a weeknight dinner or impress guests with a simple yet sophisticated starter, this versatile recipe fits the bill.

Ingredients

• 6 large handfuls of mixed greens (e.g., baby cabbage leaves, Swiss chard, salad leaves like romaine or baby spinach)
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and thinly sliced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon

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Instructions

Step 1: Prepare the Greens

• Start by blanching the more robust greens like cabbage leaves and Swiss chard.
• Bring a pot of salted water to a boil, then add the greens and cook for about 2 minutes.
• Drain the greens in a colander and let them cool slightly.

Step 2: Cook the Garlic

• Heat 2 tablespoons of olive oil in a large frying pan or a casserole dish over medium heat.
• Add the sliced garlic and cook until it just begins to turn golden.

Step 3: Combine Greens

• Add the salad leaves, blanched cabbage, and Swiss chard to the pan with the garlic.
• Stir gently to combine.

Step 4: Cook the Greens

• Cook the mixture for 4-5 minutes, stirring occasionally with a spoon or tongs until the greens are tender.

Step 5: Season and Serve

• Add your choice of herbs, then cook for another minute.
• Remove from heat, and season with sea salt, freshly ground black pepper, and extra virgin olive oil.
• Squeeze the lemon juice over the top for a zesty finish.

Step 6: Enjoy

• Serve the greens warm as a side dish or let them cool and enjoy as an antipasto.

FAQs

Can I use different types of greens?

Yes, you can use a variety of greens in this recipe. Feel free to mix and match according to what you have available. Spinach, rocket (arugula), and watercress work well, and you can also include herbs like basil or parsley.

How do I store leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or reheat them gently in a pan.

Simple Italian style greens (Ricetta tipica per verdure verdi)

This Italian-style greens recipe features a mix of blanched and fresh greens sautéed with garlic, herbs, and a touch of lemon for a flavorful, versatile side dish.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Ingredients

• ▢ 6 large handfuls of mixed greens (e.g., baby cabbage leaves, Swiss chard, salad leaves like romaine or baby spinach)
• ▢ 2 tbsp olive oil
• ▢ 2 cloves garlic peeled and thinly sliced
• ▢ Sea salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 Juice of lemon

Instructions

Prepare the Greens

1. Start by blanching the more robust greens like cabbage leaves and Swiss chard.

   Bring a pot of salted water to a boil, then add the greens and cook for about 2 minutes.

   Drain the greens in a colander and let them cool slightly.

Cook the Garlic

1. Heat 2 tablespoons of olive oil in a large frying pan or a casserole dish over medium heat.

   Add the sliced garlic and cook until it just begins to turn golden.

Combine Greens

1. Add the salad leaves, blanched cabbage, and Swiss chard to the pan with the garlic.

   Stir gently to combine.

Cook the Greens

1. Cook the mixture for 4-5 minutes, stirring occasionally with a spoon or tongs until the greens are tender.

Season and Serve

1. Add your choice of herbs, then cook for another minute.

   Remove from heat, and season with sea salt, freshly ground black pepper, and extra virgin olive oil.

   Squeeze the lemon juice over the top for a zesty finish.

Enjoy

1. Serve the greens warm as a side dish or let them cool and enjoy as an antipasto.

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