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



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.


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