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.
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.
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