Save to your scrapbook
Stanley Tucci’s Tangled greens
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tbsp olive oil
3-4 garlic cloves, sliced
2-3 red chillies, finely sliced
450g greens (such as cavolo nero or chard), washed, trimmed and roughly chopped, tough part of the stems removed
extra virgin olive oil, for drizzling
1 In a large sauté pan, heat the olive oil over a medium heat. Add the garlic and chilli and cook for about 2 minutes, until the garlic begins to colour. Add the greens with any residual water clinging to them. Season with salt and cook, stirring often, until they are just wilted but retain some texture – about 4-5 minutes; if using hardier greens, cover the pan for a few minutes to help them wilt. Drizzle with the extra virgin olive oil and serve at once.
Recipe extracted and adapted from The Tucci Table by Stanley Tucci.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.