If you leave out the bread, this recipe is vegan, mediterranean, and paleo! It’s also delicious!
Heat up olive oil, garlic and chili flakes in a big pan. Throw in the leafy greens and coat them all with the oil. Add a little water and bring it to a rapid simmer. Cover the pan. In a few minutes take off the lid and let the water evaporate. Saute the wilted greens in the garlic-infused oil until they’re tender.
All of the healthy vegetable goodness stays in the pan and the perfectly cooked tender greens flecked with garlic and chili flake glisten in the sheen of the olive oil.
Choose your favorite leafy vegetable, chard, brocolli rabe, escarole. But don’t be limited to greens. The steam/saute method works with most vegetables.
I cooked a vegetable with many names. Black kale because of its color. Dino(saur) kale because of the large leaf’s rough surface. Tuscan kale from the region in Italy where it is a favored ingredient for ribollita, the famous Tuscan twice boiled soup.
Call it what you want. Just make some soon.
The intense slightly bitter kale flavor is mellowed by the buttery olive oil. The heat of the chili flake warms your throat with each swallow.
Eat a bowl of kale as a light lunch or serve it as a side for your main course. Have a hunk of crusty bread handy to sop up the sauce that’s left on the plate.
Italians eat fantastic food but the Mediterranean Diet, most prominent in southern Italy, is healthy as well. I eat lots of vegetables and fruits locally grown and in season, legumes, nuts and grains. I love fish. Extra virgin olive oil is my fat of choice. I eat meat in moderation and sweets from time to time.