There are two ways dark green vegetables in Italy are commonly served: all'agro: steamed/boiled, and accompanied with lemon and olive oil, or the way I prefer them (the less healthy way): passata in padella, or passed in the pan, with olive oil, garlic and chili peppers. All of the water (and possibly a good part of the nutrition) is squeezed out of any dark leafy green post boiling/steaming and fried up in a v. hot pan. You can make it as garlicky or as hot as you'd like, and I especially like it when some pieces are fried to the point of crisping up a bit.
Oct. 1, 2021, 11:49 a.m.
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