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Verdure Strascinate
Vegetables Sautéed in Olive Oil Sauce with Garlic and Chili Peppers
Vegetables Sautéed in Olive Oil Sauce with Garlic and Chili Peppers
This is a quick dish for cooking and serving green vegetables. The key is to prepare it like pasta by boiling the greens separately while making the olive oil sauce. Usually served as a warm side dish, Verdure Strascinate is also delicious in panini, tossed with pasta and straight from the fridge!
Serves 4
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1-2
pounds dandelion, broccoli rape' or chicory
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fruity extra-virgin olive oil
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garlic cloves, peeled and slightly crushed
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fresh or dried chili peppers, optional
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salt and coarsely ground black pepper to taste
1. Rinse and trim the green vegetables, leave whole or cut into 2-inch pieces. In a large pot of salted boiling water, add the greens and cook for 2-3 minutes over high heat or until al dente. Scoop out - leaving a little water clinging to the greens and transfer immediately to the hot sauté pan as follows:
2. During the final minutes of boiling the greens: In a large sauté pan over medium heat, warm the olive oil with the garlic cloves, and chili peppers if using, for a minute to infuse. Stir so the garlic and chili peppers do not burn. Turn the heat to high, then add the drained boiled greens with just a little of their cooking water and sauté for 2-3 minutes or until most of the water is evaporated and the greens glisten with a light coating of olive oil. Season to taste. It’s fun bringing the sauté pan directly to the table for serving.
Mary Beth's Chef's Tip: Love anchovies? Make it Roman-style by adding finely chopped anchovies to the olive oil sauce just before adding the drained boiled greens. If you prefer, steam the vegetables instead of boiling.
2. During the final minutes of boiling the greens: In a large sauté pan over medium heat, warm the olive oil with the garlic cloves, and chili peppers if using, for a minute to infuse. Stir so the garlic and chili peppers do not burn. Turn the heat to high, then add the drained boiled greens with just a little of their cooking water and sauté for 2-3 minutes or until most of the water is evaporated and the greens glisten with a light coating of olive oil. Season to taste. It’s fun bringing the sauté pan directly to the table for serving.
Mary Beth's Chef's Tip: Love anchovies? Make it Roman-style by adding finely chopped anchovies to the olive oil sauce just before adding the drained boiled greens. If you prefer, steam the vegetables instead of boiling.
