More and more, the idea of bitter greens appeals to me. Shopped or foraged, I have a feeling I haven’t even begun to dip my toes into this great ocean.
I have a standard technique of washing the greens and then adding them wet to a frying pan full of simmering onions, garlic, chiles and olive oil. I salt and stir and soon enough I have a bowl full of good greens. Lately, I’m experimenting with pan-toasted pine nuts or pecans and I find adding them takes things to a whole new level.
Even better is to use the cooked greens as a bed for some runner cannellini, or any other bean, really.