- Italian Greens With Potato, Garlic & Rosemary
Serves 2. 1 pound greens (chard, broccoli rabe, spinach or beet greens)
1 medium Yukon Gold potato, unskinned (about 1/3 pound)
2 tablespoons extra-virgin olive oil
1 3/4 ounces lean pancetta, rinsed, patted dry, finely shredded (1/4 cup)
1 teaspoon fresh rosemary or more, to taste
1/2 teaspoon minced garlic
Pinch red pepper
Freshly ground black pepper
Pickled green peppers for garnish
Bring a large saucepan of water to a rapid boil. Meanwhile, strip
greens and discard stems and tough parts. Wash leaves in several
changes of water. If using broccoli rabe, cut into 1-inch chunks
to make about 10 cups.
Add salt to the water, add greens and potato and cook until both
are tender, about 10 minutes. Drain in a colander; press on the
greens to express moisture.
When potato is cool enough to handle, peel and crush with the back
of a fork, lubricating with 1 teaspoon olive oil. Finely chop greens
or crush broccoli rabe with the back of a fork.
Heat remaining olive oil and pancetta in an 8-inch nonstick skillet,
and cook very gently, until pancetta melts or at least becomes
softened. Add rosemary, garlic, red pepper, greens and potato, and cook over medium-high heat, turning contents often with a spatula,
about five minutes. Season with salt and black pepper. Serve hot
with a sprinkling of coarse salt and freshly ground pepper on top.
Pass a dish of pickled peppers.