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.