Ingredients Jump to Instructions ↓

  1. Italian Greens With Potato, Garlic & Rosemary

  2. Serves 2. 1 pound greens (chard, broccoli rabe, spinach or beet greens)

  3. 1 medium Yukon Gold potato, unskinned (about 1/3 pound)

  4. Salt

  5. 2 tablespoons extra-virgin olive oil

  6. 1 3/4 ounces lean pancetta, rinsed, patted dry, finely shredded (1/4 cup)

  7. 1 teaspoon fresh rosemary or more, to taste

  8. 1/2 teaspoon minced garlic

  9. Pinch red pepper

  10. Freshly ground black pepper

  11. Pickled green peppers for garnish

  12. Bring a large saucepan of water to a rapid boil. Meanwhile, strip

  13. greens and discard stems and tough parts. Wash leaves in several

  14. changes of water. If using broccoli rabe, cut into 1-inch chunks

  15. to make about 10 cups.

  16. Add salt to the water, add greens and potato and cook until both

  17. are tender, about 10 minutes. Drain in a colander; press on the

  18. greens to express moisture.

  19. When potato is cool enough to handle, peel and crush with the back

  20. of a fork, lubricating with 1 teaspoon olive oil. Finely chop greens

  21. or crush broccoli rabe with the back of a fork.

  22. Heat remaining olive oil and pancetta in an 8-inch nonstick skillet,

  23. and cook very gently, until pancetta melts or at least becomes

  24. softened. Add rosemary, garlic, red pepper, greens and potato, and cook over medium-high heat, turning contents often with a spatula,

  25. about five minutes. Season with salt and black pepper. Serve hot

  26. with a sprinkling of coarse salt and freshly ground pepper on top.

  27. Pass a dish of pickled peppers.


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