Erbe di Campo Saltate
The Quirky Foodster Team
Ingredients
- Mixed wild greens (such as dandelion, chicory or wild spinach), washed and trimmed — 500 g (1 lb)
- Olive oil — 3 tbsp
- Garlic, thinly sliced — 3 cloves
- Chilli flakes (optional) — 1/4 tsp
- Salt, — to taste
Method
- Blanch the greens in boiling salted water for 3-4 minutes until just tender; drain well.
- Heat the olive oil in a frying pan over medium heat.
- Add the sliced garlic and chilli flakes if using, cooking gently until fragrant, about 1 minute.
- Add the blanched greens and toss to coat, cooking 3-4 minutes until well combined and heated through.
- Season with salt and serve warm.
Introduction: Wild foraged greens quickly sautéed with garlic and olive oil, a simple seasonal side.
Cultural Background: Foraging for wild greens in the hills around Monte Titano has long been part of Sammarinese country life, and this simple sauté celebrates the earthy, slightly bitter flavours of seasonal wild greens.
Tips: Blanching first tames any bitterness in wild greens before the final sauté. Don’t let the garlic brown too much, as it can turn bitter and overpower the dish.
Variations: Add a squeeze of lemon juice just before serving for brightness; swap wild greens for spinach or Swiss chard if foraged greens aren’t available.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a pan over low heat with a splash of olive oil.
Nutrition: Approx. 110 kcal, 3 g protein, 6 g carbohydrate, 9 g fat per serving.
FAQs:
Q: What greens work best for this dish?
A: Any mix of slightly bitter greens like dandelion, chicory or wild spinach works well; cultivated spinach or chard are easy substitutes.
Q: Why blanch the greens first?
A: It softens tough textures and reduces bitterness before the quick final sauté.
- Mixed wild greens (such as dandelion, chicory or wild spinach), washed and trimmed — 500 g (1 lb)
- Olive oil — 3 tbsp
- Garlic, thinly sliced — 3 cloves
- Chilli flakes (optional) — 1/4 tsp
- Salt, — to taste
Please log in to leave a comment.