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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?