*  Exported from  MasterCook  *
 
                         Sauteed Greens for Piadini
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Breads
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Fresh spinach or Swiss chard
      1/2  pound         Broccoli top (cime di rapa) -- or other bitter gree
    1      pound         Head Savoy cabbage
                         Salt
      1/4  cup           Olive oil
    1      tablespoon    Chopped garlic
                         Freshly ground pepper
 
 Wash spinach and cime di rapa thoroughly.  Discard the darkest outer leaves
  of the cabbage and cut off the stem; cut cabbage in quarters.
 
  Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put in
  the cime di rapa.  Cover loosely top and cook for 8 to 12 minutes.
 Drain and set aside.
 
  If using chard, cook in exactly the same manner, stalks included, but in
  its own water.  The cabbage is cooked the same way, but without salt, for
  15 to 20 minutes.  If using spinach, cook in a covered pan with just the
  water that clings to the leaves, adding salt to taste.
 Cook until tender, drain, set aside.
 
  Gently but firmly squeeze all the moisture you can out of all the greens.=
  Chop together, but not too fine.
 
  Put oil and garlic in medium saute pan and saute over medium heat until
  garlic becomes lightly colored.  Add chopped greens, turning with a fork so
  they are evenly coated, seasoning with salt and pepper.  Saute about 10=
  minutes, turning frequently.  Taste and correct seasoning.
 
  Serve hot.
 
  Serves 6.
 
  From “More Classic Italian Cooking” 
  From the San Francisco Chronicle, 8/10/88.
 
  Posted by Stephen Ceideberg; November 10 1992.
 
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