Sautéed greens with fried salami crumbs

AT A GLANCE

  • Serves 6 people

  • 1 kg Italian greens, such as cime di rapa, cavolo nero and chicory, trimmed
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  •  
  • Fried salami crumbs
  • 80 ml (⅓ cup) olive oil
  • 40 gm hot salami, thinly sliced, coarsely chopped
  • 80 gm coarse fresh sourdough breadcrumbs
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
01   Blanch greens in boiling salted water until bright green (1-1½ minutes), drain well and set aside.
02   For fried salami crumbs, heat half the oil in a frying pan over medium-high heat, add salami and fry until crisp (2-3 minutes). Remove with a slotted spoon and set aside on a plate lined with absorbent paper. Heat remaining oil, add breadcrumbs to pan, stir until golden (1-2 minutes), stir in garlic and transfer to a large bowl. Add salami and lemon rind, stir to combine and set aside.
03   Heat olive oil in a large frying pan over high heat, add garlic and stir until fragrant (30 seconds), add greens, season to taste and stir occasionally until warmed through (2-3 minutes). Scatter with fried salami crumbs and serve warm.

Topics:

GARLIC, SALAMI, CAVOLO NERO, ITALIAN, CHICORY, AUTUMN, SIDE DISH

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , ALICE STOREY

FEATURED IN

Apr 2012

Apr 2012

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