These spicy, tasty Italian greens add colour to the dinner table
Served with some crusty bread to soak up the fragrant juices, this is a meal that can solve all problems.
I love a comforting plate of garlicky, chilli-infused greens and potatoes. I enjoy this almost weekly, alternating between potatoes and cannellini beans (I cook the beans for a shorter time with less water). Served with some crusty bread to soak up the fragrant juices, it’s a meal that can solve all problems.
Use whatever greens you have on hand. Sometimes, it’s a mix of different varieties. While cime di rapa is my favourite for its peppery bite, it can be seasonal and sometimes hard to find. Chicory, cavolo nero, kale, and spinach work just as beautifully, though spinach will require a shorter cooking time. This is perfect with my chicken saltimbocca.
Garlicky chilli greens & potato
Ingredients
- 60ml (¼ cup) extra virgin olive oil
- 2 garlic cloves, finely sliced
- 1 bird’s eye red chilli, finely sliced (deseeded, if preferred)
- 2 medium (about 450g) sebago or 3 large kipfler potatoes, peeled and cut into 2cm cubes
- 400ml water
- 1 bunch cime di rapa, kale, cavolo nero leaves (remove woody stalks)
- 1 lemon
Method
- Place a large, deep pan over medium heat. Add olive oil, garlic, and chilli. Cook for about a minute, until fragrant but not browning.
- Toss potatoes through oil, then pour in water. Season generously with salt and cook for 15-20 minutes, uncovered. Your water should be roughly reduced by half and potatoes starting to soften. If the water has evaporated too quickly, turn heat down slightly and top up with extra water.
- Add your greens and continue to cook for another 5-10 minutes, until wilted and soft. At this stage your potatoes will be very soft. Using the back of a wooden spoon, press down on some of the potatoes to help create a thickened, creamy sauce.
- Dish into a bowl, zest over lemon with a squeeze of some juice, and generously drizzle over olive oil. Serves 2