First courses
Wild Vegetables with Nocellara Olive Oil
Ingredients for 2:
1 bunch, about 400 gms of vegetable such as beets, spinach or any other greens
Nocellara Extra Virgin Olive Oil, Natalia’s Selection
Sea Salt
2 cloves of garlic, optional
Preparation:
Thoroughly wash vegetables in plenty of water.
Boil or steam in a medium sized stock pot until cooked, about 10 minutes. Add sea salt to taste.
You can now serve topped with extra virgin olive oil.
Alternatively, once cooked, pour a spoonful of the oil in a pan warm gently with a clove of garlic and sauté the vegetables for extra flavor.