Verdure di Campo con Patate

Name: Verdure di Campo con Patate
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Molisana
Ingredients: 800 g mixed field greens (chicory, dandelion, chard, turnip tops); 600 g floury potatoes; 60 ml Extra virgin olive oil; 3 cloves Garlic cloves; 1 piece dried red chilli; 10 g Fine sea salt

A rustic Molisano dish of boiled wild field greens mashed gently with tender potatoes, garlic, and dried chilli. Known locally as foglie e patate.

🇮🇹Italy· Molise

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 6 gathered

Servings

800 g mixed field greens (chicory, dandelion, chard, turnip tops) — washed thoroughly and trimmed
600 g floury potatoes — peeled and cut into large chunks
60 ml Extra virgin olive oil — robust regional olive oil
3 cloves Garlic cloves — peeled and lightly crushed
1 piece dried red chilli — crumbled
10 g Fine sea salt — for boiling water and seasoning

Equipment

•Large saucepan
•Colander
•Heavy-based frying pan
•Wooden spoon
•Chef's knife

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 13 g
carbs: 32 g
fibre: 6 g
protein: 6 g
calories: 260 kcal

Instructions

1
Place the potato chunks in a large pan of cold, salted water and bring to a boil over medium heat.
2
Simmer the potatoes for fifteen minutes until they are easily pierced with a fork.
3
Add the cleaned field greens to the boiling water with the potatoes.
4
Cook for eight to ten minutes until the greens are tender and dark green.
5
Drain the potatoes and greens thoroughly in a colander, pressing gently with a spoon to remove excess liquid.
6
Heat the extra virgin olive oil in a wide frying pan over medium-low heat.
7
Add the crushed garlic and dried chilli, cooking gently until the garlic turns golden and fragrant.
8
Tip the drained greens and potatoes into the pan with the hot seasoned oil.
9
Crush the potatoes lightly with a wooden spoon, blending them into the greens without turning into a smooth purée.
10
Fry everything together for five minutes over medium heat, stirring occasionally until slightly crisp around the edges.
11
Taste for seasoning, add extra sea salt if necessary, and serve warm.

Chef's tips

Wash the wild greens in multiple changes of cold water to remove any lingering soil or grit. Use starchy, floury potatoes so they break down easily and coat the bitter greens. Do not over-mash the mixture, as it should retain a chunky, rustic texture.

Ingredient substitutions

wild field greens → a mix of cultivated chicory, dandelion greens, and swiss chard
dried red chilli → a pinch of hot chilli flakes or crushed dried cayenne

Storage

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat in a heavy frying pan over medium heat with a splash of olive oil until piping hot.

Common mistakes to avoid

•Failing to drain the greens thoroughly, which makes the finished dish watery rather than pan-fried.
•Burning the garlic and chilli in hot oil, which imparts a harsh burnt flavour.
•Puréeing the potatoes completely into a smooth paste rather than leaving them roughly crushed.

Serving suggestions

Serve warm alongside slices of crusty sourdough bread or warm cornbread.Pair with grilled pork sausage or fresh sheep's milk ricotta for a non-vegan meal.Finish with a generous swirl of raw, peppery extra virgin olive oil at the table.