Saturday, February 06, 2010

Cicoria alla Materana

Matera-style Greens

Southern Italy has a way with vegetables.  They take fresh, simple ingredients and turn out a flavorful dish that allows the real taste of the veggies to come through.  Everything seems to burst with freshness there.  I have enjoyed a few variations of this cooked greens dish; some cooks like to add pancetta or a diced tomato to the mix so feel free to jazz it up at will.

Chicory is a popular cool weather vegetable there but harder to find in the US.  I substitute chard or mustard greens, or even spinach on occasion.

*Wash a bunch of greens and boil them in salted water for about ten minutes.  Drain well.  Set aside.
*Slice an onion and mince a clove of garlic.  Saute on low heat until tender and golden; you want to bring out the sweetness of the onion.
*Add the cooked greens to the pan and combine well.  Sprinkle with salt and pepper and a dash of red chile flakes. 
*Add about 1/2 cup of chicken or vegetable broth.  Partially cover and simmer until the broth is mostly evaporated.
*Sprinkle in about 1/4 cup grated pecorino cheese and grind some freshly-cracked pepper into it; serve.


1 comment:

Chef Chuck said...

Greens, very healthy and nice!
Thank You