This recipe comes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook.
Note: The original recipe calls for Swiss chard. Spinach, kale, mustard greens, etc., can all be substituted. If using spinach, increase by about 1/2 and wilt in a pan rather than boil. For the herbs, adjust freely to what you have on hand or prefer.
The best recipes can be the simplest recipes. Here’s proof.
Source: Penelope Casas, The Foods and Wines of Spain, by way of Food52’s Genius Recipes, posted here.
The following traditional Venetian method for cooking cabbage is called sofegao, or “smothered.” This recipe comes from Marcella Hazan’s Essentials of Classic Italian Cooking.
After trying several recipes, we’ve finally found it: A beet green recipe we enjoyed so much that we’re looking forward to eating it again.
This is a simplified version of Silly Apron’s recipe, found here on Food52.