Sautéed Greens (Verdi Saltati) for Luck
Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year’s day in different countries because the green leaves look like folded money, and symbolize economic fortune. It’s widely believed that the amount of wealth you’ll have in the new year is directly proportionate to the amount of greens you eat on New Year’s day.
- ¼ cup extra-virgin olive oil
- 1 bunch leafy greens, blanched (see below)
- 3 cloves garlic, smashed
- ½ teaspoon crushed red pepper flakes
- Kosher salt, to taste
Blanching is a technique used to soften vegetables before their final preparation. All leafy greens (except spinach) benefit from being blanched prior to sautéing. For greens with thick stems or ribs, separate these from the leaves, place them in boiling water and cook them for about 5 minutes. Add the leafy pieces and stir with a wooden spoon until the water returns to a boil. As soon as the greens are a bit limp, (but not soggy looking) which should take another 3-5 minutes, remove the greens to a dry towel and drain briefly.
Heat olive oil in a heavy pan or skillet over medium-high heat. Add parboiled greens (or spinach) and cook, turning occasionally for about 5 minutes until just starting to brown. Add minced garlic and crushed red pepper and cook another 2-3 minutes. Sprinkle water (up to 2 tablespoons as needed to keep the greens from burning or sticking to the bottom of the pan. When the garlic looks golden and the greens are slightly browned, remove to serving plate and salt to taste. Sprinkle with mollica for added texture.
Source: http://www.welike2cook.com/2011/01/sauteed-greens-verdi-saltati-for-luck.html
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