*  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       lb           Fresh spinach or Swiss chard
      1/2   lb           Broccoli top (cime di rapa)
                         -or other bitter greens
    1       lb           Head Savoy cabbage
      1/4   c            Olive oil
    1       tb           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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