John Serra
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recipeItalianside-dishquick

Cicoria Ripassata - Roman Sautéed Greens

The essential bitter side dish to balance rich meats.

Italian
Serves 4
Prep 10 minutes
Cook 15 minutes
Total 25 minutes

Ingredients

  • 1 large bunch Chicory, Dandelion greens, or Escarole
  • 3 cloves garlic, smashed
  • 1–2 dried red chili peppers (peperoncino)
  • Extra virgin olive oil and sea salt

Method

  1. Blanch: Boil greens in salted water for 5–8 minutes until stems are tender. Drain well and squeeze out excess water.
  2. Infuse: Heat a generous amount of olive oil in a skillet with the garlic and chili until garlic is golden.
  3. Sauté: Add the greens and toss in the oil for 5 minutes. The greens should "fry" slightly and absorb the flavors. Serve warm.

Notes

A classic Roman "contorno" (side dish). The bitterness of the greens cuts through the richness of dishes like Osso Buco.