Marmalade of Spring Greens

From the book Mostly Mediterranean by Paula Wolfert

Introduction

Culinate editor’s notes: This is a spread inspired by the fillings found in Sicily’s impanatas. It has several steps, yet none are difficult. Read it through at least once and have all your ingredients ready before beginning. When finished, you will have cooked down quantities of greens into a delicious buffet appetizer you can prepare in advance. Serve with drinks and crostini or bruschetta.

Ingredients

Steps

1. Wash the greens, remove their stems or stalks, and drain. Bring a pot of salted water to a boil. Cook the greens 3 to 10 minutes or until thoroughly tender. Drain, refresh in cold water, drain, and squeeze out excess water.
2. In a skillet, fry the garlic in olive oil over medium heat until lightly browned. Remove garlic and discard. Add the anchovies and capers and fry, stirring until the anchovy dissolves, about 1 minute. Add the greens and cook, stirring, for about 2 minutes, or until the greens absorb the flavored oil.
3. Remove the mixture to a large cutting board, allow it to cool, then chop finely or pulse in a food processor with the olives, raisins, and pepper flakes. Serve warm or at room temperature.

This content is from the book Mostly Mediterranean by Paula Wolfert.