This classic side dish hails from Abruzzo. I grew up eating it and still make it often because it’s so soothingly good. I love it as a side to roast chicken or salmon. On meatless nights, I serve it with a selection of good cheeses and crusty bread.
This dish is a comforting classic. I doubled the amount of garlic (par for the course for this cook). The result was so tasty and rich that I felt no need to reach for hot sauce.
This was good, especially since it uses the stems as well as the leaves and can be made ahead of time.
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