Sautéed Mixed Greens

Verdure Salt ate all’Olio e Aglio

Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Using an assortment of greens ranging from sweet to slightly bitter makes for a delicious vegetable dish. Experiment with different combinations. The recipe below uses Savoy cabbage for sweetness and mustard greens for their slight bitterness. To tip the scale a little more on the bitter side, you could use broccoli rabe instead. Use a fresh batch of water for each green, so that each vegetable maintains its individual flavor.


  • 1 pound Swiss chard
  • 8 ounces mustard greens
  • 1 pound Savoy cabbage
  • Salt
  • 1 large clove garlic
  • 5 tablespoons extra virgin olive oil
  • Freshly ground black pepper


  1. Put 1 quart water in a large pot, place over high heat, and bring to a boil.
  2. Separate the Swiss chard leaves from the stalks and rinse separately in cold water. Rinse the mustard greens. Cut the Savoy cabbage into quarters.
  3. Add 1 tablespoon salt to the boiling water and put in the Swiss chard stalks. Cook for 1 minute, then add the leaves. Cook until the Swiss chard is tender, 4 to 5 minutes. Drain in a colander and squeeze out as much water as possible by pressing on the leaves with a spoon.
  4. Refill the pot with at least 4 quarts water, bring to a boil, add salt, and cook the mustard greens until tender, 5 to 6 minutes. Drain well and repeat the process to cook the cabbage.
  5. Coarsely chop all of the vegetables together.
  6. Peel and finely chop the garlic and put it with the olive oil in a 12-inch skillet over medium heat. Let the garlic sizzle for a few seconds but do not brown. Add the greens, season with salt and pepper, and sauté, stirring often, for about 15 minutes. Serve at once.


You can reduce the preparation time to 40 minutes by using 3 separate pots and cooking the vegetables simultaneously.