A very useful recipe, especially as you can use whatever greens you happen to have e.g. baby cabbage leaves, Swiss chard, salad leaves like cos or gem or a bag of spinach, watercress and rocket. The rules of play are to blanch the more robust leaves first and then wilt them down in a pan with salad leaves, herbs and garlic until soft. We used a big bag of spinach and some herbs and it was a really good accompaniment for the leg of lamb below.
Ricetta tipica per verdure verdi (Italian style greens) – to serve 4 as a side dish
- 6 big handfuls of mixed greens, leaves and herbs (see above)
- olive oil
- 2 cloves of garlic, sliced
- juice of 1 lemon