Culinate editor’s note: According to Paula Wolfert, this spread is inspired by the fillings found in Sicily’s impanatas. It has several steps, yet none is difficult. Read through the entire recipe 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 crostini, bruschetta, or multi-grain crackers; it also makes a tasty flatbread topping.
| ||2 || lb. spinach, escarole, Swiss chard, or any mixture of greens |
| ||~ || Salt |
| ||1 || garlic clove, peeled and lightly crushed |
| ||3 || Tbsp. olive oil |
| ||4 || anchovy fillets, drained and crushed with a fork |
| ||1½ || tsp. capers (preferably salted), rinsed and drained |
| ||¼ || cup chopped pitted purple olives (7 or 8 Kalamatas) |
| ||1½ || Tbsp. black or yellow raisins, soaked in warm water, drained and chopped |
| ||⅛ || tsp. chile flakes, or more to taste |
- 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.
- 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.
- 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.
Copyright @ 1996 Penguin