Sauteed Mixed Greens

Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

For me there is nothing like a healthy and simple plate of greens to serve with any grilled (broiled) or roast meats. This is a recipe from ‘Osteria’, one of my favourite eating houses in Siena.


  • 500 g (1 lb 2 oz) silverbeet (swiss chard)
  • 500 g (1 lb 2 oz) english spinach
  • 500 g (1 lb 2 oz) chicory (witlof)
  • 3–4 tablespoons olive oil
  • 1 small celery stalk, trimmed and chopped
  • 2 garlic cloves, chopped


Bring a large saucepan of salted water to the boil. Wash and trim the silverbeet, spinach and chicory and cook them for a few minutes in the boiling water. If they don’t all fit, cook them in batches. Drain well and, when cooled slightly, chop them up.

Heat the oil in a large frying pan over low heat and sauté the celery until it has softened. Add the garlic and, when you can smell it, add all the greens and a little salt and pepper if necessary. Sauté for a few minutes, mixing well so that all the flavours mingle nicely. Serve hot or at room temperature.