Greens, the Italian way

March 21, 2007

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Serves 4

2 bunches kale, chard, broccoli rabe, chicory, or spinach
Salt, to taste
1/3 cup olive oil, or more to taste
1 lemon, quartered lengthwise
1. Stem or trim the greens. Place them in a large bowl with plenty of cold water (or do this in your sink). This soaking will sufficiently clean the leaves.

2. Meanwhile, bring a large pot of water to a boil. Drain the greens from the soaking water and transfer them to the boiling water. Boil for 5 minutes. Drain in a colander, rinse under cold water, and let cool.

3. When the greens are cool enough to handle, take small fistfuls and with both hands, firmly squeeze them to remove excess water.

4. Transfer the greens to a serving bowl, sprinkle with salt to taste, add the olive oil a few spoonfuls at a time, mixing well, until the greens are lightly moistened with oil. Serve with wedges of lemon. Judith Barrett

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