Sauteed Greens for Piadini
Submitted by rookiecowgirl
Sauteed Italian greens for piadini made with spinach, broccoli rabe (cime di rapa), and savoy cabbage, boiled tender then finished in garlic olive oil. A traditional Romagna filling.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThree different greens, each boiled separately, squeezed dry, chopped, and sautéed together in garlicky olive oil. This is the traditional filling for piadini, the griddle-cooked flatbreads of Emilia-Romagna, and it works equally well as a side dish on its own.
Spinach, broccoli rabe (cime di rapa), and savoy cabbage each bring something different. Spinach adds silky tenderness, broccoli rabe brings a pleasant bitterness, and savoy cabbage contributes a sweeter, more delicate crunch. Together they create a complexity that no single green can deliver.
Each green cooks in its own water for a reason. Broccoli rabe needs salted water and 8 to 12 minutes. Cabbage gets unsalted water and 15 to 20 minutes. Spinach wilts in just the water clinging to its leaves. Different cook times, different water treatments, same result: perfectly tender greens.
Squeezing out the moisture after cooking is the step you can’t skip. Waterlogged greens won’t sauté properly. They steam instead of frying and the garlic flavor never penetrates. Squeeze firmly until no more liquid comes out.
Chef Tips
- Sauté the garlic until just lightly colored, not brown. Brown garlic turns bitter and overpowers the greens.
- Turn the greens frequently with a fork during the 10-minute sauté so every piece gets coated in the garlicky oil.
- Chop the greens together but leave them slightly coarse. Too fine and they turn to mush in the pan.
- Swiss chard can substitute for spinach. Cook the stalks separately, as they need more time.
Variations
- Chili garlic greens: Add a pinch of red pepper flakes to the oil with the garlic for gentle heat.
- Lemon finish: Squeeze half a lemon over the finished greens for brightness.
- With white beans: Toss in a cup of cooked cannellini beans during the last few minutes for a heartier dish.
Ingredients
Directions
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 sauté pan and sauté 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.
Sauté about 10 minutes, turning frequently. Taste and correct seasoning.
Serve hot.
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