Like most addictive substances, greens are an acquired taste. Remember the first time you tasted alcohol? Didn’t it seem inconceivable to you at the time that anyone could like that taste? And if you had known how much trouble it is to produce wine, beer, or spirits, wouldn’t a passion for it seem not only gross, but down right unnatural? Such is the case with greens. What tastes like dirt to others, to its lovers is earthy; where others taste metal, its lovers taste minerals. Greens require lots of soaking because, well, they’re dirty. They sometimes need par-boiling because, well, they taste like iron. After these preparatory purges of huge unwieldy heads of greens, you end up with a small pile of green mush. What but addiction could explain anyone’s going to such lengths?
Savor with a side of dry-roasted meat.
* In a pool of regular olive oil over medium heat, fry the par-boiled potato rounds to crispy on one side; at the juncture when the first side is done and you flip the discs to their other side, add in several garlic cloves, either lightly crushed or scored.
* Once the potatoes are golden and crusty, lay the parboiled greens over the sizzling potatoes. Give the greens a few minutes to soften the potatoes before flipping all over to combine. Continue to sauté, and as you go, break up potatoes with your spatula and gently mash them into the greens After a while, taste and correct for salt
* Saute until delicious. Eat with crusty bread. Tomorrow, make a frittata out of leftovers for lunch.
* In a pool of regular olive oil over medium heat, saute a generous amount of finely sliced onion, salted, past translucent to blushing golden. Mix in two or three chopped pelati (whole peeled tomatoes, never not imported from Italy), and cook them into the onion for several minutes, just until they marry to form a chunky little onion sauce.
* Add in the red chard and potatoes. Flip and fold them into the oniony tomato sauce, to mix and marry. As they cook together, keep flipping and folding now and again, and break up the potatoes into small chunks, some of which break down into the mix. Cook until delicious.
* Taste and correct for salt. At then end, turn off the heat, and sprinkle with crumbs of Pecorino Romano or other hard cheese, and fold them in.