A dish that has really ancient origins. If you do not consider the potatoes (coming from America) it’s true culinary archeology, because this is one way in which the ancient Romans cooked vegetables from their garden and fields.
The ideal mix provides for equal parts of the four vegetables, but if one is missing it’s fine, as long as you include the cabbage.
- A total 700 g of cabbage, chard, escarole and spinach
- 400 g potatoes
- 4 garlic cloves
- extra virgin olive oil
- Clean, wash and chop the vegetables
- Boil the water and salt it, place the cabbage leaves. After 2 minutes that the water has started to boil, add all the vegetables and let it simmer for another 2 minutes. Then drain thoroughly
- Boil the potatoes, leaving them hard-boiled, peel and cut them into small dices
- In a large skillet place crushed garlic cloves and cook until colored on low heat in 5 tablespoons of oil, along with two sprigs of rosemary of approximately 10 cm each
- Add the vegetables and the potatoes, mix gently and cook for 10 minutes covered with the lid, add salt, stir from time to time
- Turn off and let it cool still covered, mixing a couple of times
- Serve at room temperature