Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Shop
  • Search

Pan-cooked Greens

—

21 August 2018 BY Julie Biuso
SERVES: 6–8 as a side

Pan cooked greens

Ingredients
—

1 large bunch leaf chicory 1 large bunch broccolini 2–3 Tbsp olive oil 2 cloves garlic, finely chopped 3 anchovy fillets, roughly chopped 1–2 dried hot chillies, chopped Sea salt and freshly ground black pepper Extra virgin olive oil, for drizzling

Method
—

1 Wash and trim the chicory and broccolini, cutting the long chicory stems into thirds and the broccolini in half. Bring a large saucepan of salted water to the boil. Drop in the broccolini and cook for 2–3 minutes, then add the chicory and cook for another few minutes. Drain.

2 Heat the olive oil in a large frying pan over medium-low heat, add the garlic, anchovies and chilli and cook until they start to sizzle. Add the drained broccolini and chicory and warm through for about 5 minutes, tossing well.

3 Add salt and pepper to taste, then drizzle with extra virgin olive oil and serve warm.

From Adriatico: Recipes and stories from Italy’s Adriatic Coast by Paola Bacchia
(Smith Street Books, September 2018 – AU$ 55, NZ$ 65)

Authors note:

At the Agriturismo Antico Feudo in Ortona, I asked Matilde (the owner) which were the most popular traditional dishes they served at her restaurant. ‘Our own chickens,’ was the answer. ‘Cooked alla brace (over an open fire), and grilled vegetables grown in our garden with pizza e foglie.’ The ‘pizza’ is a type of poor man’s bread, made with cornmeal or polenta, and the ‘foglie’ literally means ‘leaves’.

The leaves are not just any leaves, but leafy greens, often bitter and usually found growing wild. Blanch them, then braise them quickly with garlic, chilli, anchovies and a good pinch of salt, then top the lot with really good extra virgin olive oil and you have the simplest and tastiest of dishes.

There are no wild leafy greens growing around my Melbourne apartment, but my greengrocer usually has leaf chicory, young silverbeet, broccoli rabe or broccolini, and I use one or more of these. I serve this as a side to most main meals in winter and early spring.

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Leave a Reply Cancel reply

Your email address will not be published.

You might also like...

Autumn ‘Shrooms with Feta
Time for autumn 'shrooms!
Read more
Baked Eggplant with Spices & Preserved Lemon
Bake a batch of these bad boys, grab some olives, good bread, tomatoes – that kind of thing – and have an easy summer feast!
Read more
Asparagus with Eggs & Chorizo Crumb
Here's a sexy little supper for two.
Read more

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with…
  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • + 2021
    • March (4)
    • February (11)
    • January (14)
  • + 2020
    • December (11)
    • November (17)
    • October (21)
    • September (19)
    • August (10)
    • July (7)
    • June (4)
    • May (4)
    • April (28)
    • March (15)
    • February (25)
    • January (13)
  • + 2019
    • December (18)
    • November (22)
    • October (19)
    • September (24)
    • August (27)
    • July (30)
    • June (19)
    • May (30)
    • April (38)
    • March (24)
    • February (24)
    • January (19)
  • + 2018
    • December (21)
    • November (25)
    • October (28)
    • September (23)
    • August (26)
    • July (27)
    • June (27)
    • May (25)
    • April (15)
    • March (21)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (22)
    • October (23)
    • September (18)
    • August (25)
    • July (17)
    • June (22)
    • May (21)
    • April (19)
    • March (25)
    • February (19)
    • January (23)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (22)
    • April (17)
    • March (21)
    • February (15)
    • January (15)
  • + 2015
    • December (20)
    • November (17)
    • October (10)
    • September (23)
    • August (16)
    • July (6)
    • June (14)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)
Shared Kitchen Online Shop

SHARED KITCHEN COOKBOOK

Buy our Shared Kitchen Cookbook

Get a signed copy by Julie & Ilaria Biuso

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Julie Biuso at Home book

julie-biuso-at-home

Foodies Awards

Foodies Awards
Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Shop
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back