Swiss chard, mustard greens or beet greens were eaten occasionally as a side dish (and always sprinkled with vinegar) — my Grandma or Great-Aunt also cooked up dandelion greens and broccoli rabe from the back yard — but kale was not even on our radar.As a matter ...
Polpette in Umido – Stewed Meatballs Antica Trattoria dell Gigina, Bologna, Emilia-Romagna These meatballs are stewed, but they would be equally delicious pan-fried. The ideal accompaniment is wild radicchio or freshly picked dandelion greens dressed with olive oil, vinegar, and plenty of garlic....
Anyway the above picture is a plate of antipasti misto: Carrot sporumate/oven baked carrot pudding, Insalata di zanpone/Pig’s feet salad, Siciliana Carpione/Escabeche of Aji/Mackerel pike and simmers pimento. Matta/Dandelion (France) salad with Prosciuto ham fried with balsamico and parmeggia...
The mixture today will vary, and depending on the season would typically contain herbs and greens such as cabbage primaticcio (wild cabbage), Rapunzel (Campanula rapunculus, a member of the bellflower family), dandelion, parsley, nettle, borage, wild chicory, chard, chervil, burnet, and sow...