Greens with Garlic and Chili (Verdura Strascinata)
Green leafy vegetables are an integral part of the Italian diet, especially in the winter, when spinach, broccoli rabe and wild greens are at their best. Anything tender enough to be eaten raw can be tossed into a salad, and the rest is customarily boiled and treated in one of two ways: all’agro, dressed at the table with olive oil and a squeeze of lemon juice, or strascinata (literally, “dragged”), also referred to as ripassata in padella, sautéed with garlic and chili. Only spinach is handled differently: briefly steamed and served all’agro, with butter, or sautéed with raisins and pine nuts.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. broccoli rabe or other leafy green vegetable
- 1 Tbs. salt
- 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 small dried red chili, cut into pieces, or 1/2 tsp. red pepper flakes