Erbe di Campo all'Umbra

Name: Erbe di Campo all'Umbra
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 1000 g mixed wild and cultivated greens (such as chicory, dandelion, borage, and chard); 60 ml umbrian extra virgin olive oil; 3 cloves Garlic; 1 piece dried red chilli; 10 g Fine sea salt; 1 piece Lemon

Erbe di campo all'umbra is a classic Umbrian dish of mixed boiled wild and cultivated greens tossed in olive oil, garlic, and chilli.

🇮🇹Italy· Umbria

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 6 gathered

Servings

1000 g mixed wild and cultivated greens (such as chicory, dandelion, borage, and chard) — thoroughly washed and trimmed
60 ml umbrian extra virgin olive oil — cold-pressed
3 cloves Garlic — peeled and lightly crushed
1 piece dried red chilli — lightly crumbled
10 g Fine sea salt — for boiling water plus extra to taste
1 piece Lemon — cut into wedges for serving

Equipment

•Large stockpot
•Colander
•Large frying pan
•Chef's knife
•Tongs

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 12 g
carbs: 6 g
fibre: 5 g
protein: 4 g
calories: 145 kcal

Instructions

1
Wash the mixed greens in several changes of cold water until all grit and soil are completely removed.
2
Bring a large stockpot of water to a rolling boil and add a generous pinch of salt.
3
Submerge the greens into the boiling water and cook for six to eight minutes until the stems are tender.
4
Drain the greens thoroughly in a colander and press down gently with a spoon to extract excess moisture.
5
Roughly chop the drained greens on a clean cutting board into manageable bite-sized lengths.
6
Heat the extra virgin olive oil in a wide frying pan over medium-low heat.
7
Add the crushed garlic cloves and dried chilli, cooking gently until the garlic turns golden and fragrant.
8
Add the chopped greens to the pan and toss continuously for three to four minutes until fully coated and glossy.
9
Season with fine sea salt to taste and remove the garlic cloves before serving hot or at room temperature.

Chef's tips

If foraging wild greens, only pick plants you can identify with total certainty and avoid roadsides or treated farmland. A good mix pairs bitter varieties like dandelion or wild chicory with sweet greens like chard or spinach. Squeeze the boiled greens well before frying to prevent hot oil from sputtering.

Ingredient substitutions

wild chicory and dandelion → cultivated chicory (catalogna), curly endive, or Swiss chard
dried red chilli → a pinch of freshly ground black pepper or omit entirely

Storage

Store cooled leftover greens in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a warm frying pan with a few drops of olive oil until heated through.

Common mistakes to avoid

•Failing to wash greens thoroughly, leaving unpleasant grit in the cooked dish.
•Overcooking the garlic until burnt and dark, which imparts a bitter flavour to the oil.
•Leaving too much water in the boiled greens, causing them to stew rather than sauté in the pan.

Serving suggestions

Serve stuffed inside warm wedges of Umbrian torta al testo flatbread alongside grilled sausages.Eat warm as a contorno side dish alongside roast pork or baked pecorino cheese.Enjoy at room temperature drizzled with raw Umbrian extra virgin olive oil and crusty bread.