Think of all the cultures that came and gone on this island for over 2000 years. Starting with ancient 5th century BCE Greeks, add Spanish, Arab and Italian dishes, and you have great mixture of tasty recipes.
virdure fogghie (Sicilian)
Warm Salad for 4
lends itself to many variations
A. 1 pound (240 g) greens: Swiss chard, spinach, kale, dandelion or mustard greens, collards, broccoli or cauliflower
1. Rinse out any dirt.
2. Remove any stems and save.
3. Slice greens crosswise into strips.
4. Slice the stems.
B. Nuts:
2 Tbs. (30 ml) olive oil
2 shallots or 1 onion thinly sliced
1-2 minced garlic cloves
1/3 cup (80 ml) chopped organic almonds, pine nuts, or walnuts
1/3 cup (80 ml) chopped raisins, and/or other dried fruit
optional: pinch of pepper flakes, cayenne or black pepper, and/or organic sugar
optional: cup (240 g) organic white beans
optional: cup (240 g) organic white beans
C. Sautéing:
2 Tbs. (480 ml) olive oil
1 Tbs. (240 ml) organic butter
1-2 Tbs. (15-30 ml) organic lemon juice
D. Preparing:
unu 1. Sauté over medium heat 2 Tbs. (30 ml) oil with the shallots/onions, garlic, (red pepper flakes) about 2 minutes.
dui 2. Add nuts and raisons/dried fruit, stir about another 2 minutes.
tri 3. Remove from the pan and set aside.
quatrru 4. Add 2 Tbs. (30 ml) oil to the skillet.
cincu 5. Stir in handful of greens, cooking until wilts, add more about 3-5 minutes.
sei 6. Add butter until it melts.
setti 7. Add lemon juice.
ottu 8. Stir in the nut mixture (and the white beans)
novi 9. Sever with a little olive oil over the top.
Bon Appitittu!
-modified Martha Stewart's Cooking School
