ItalianRustic
Rosolacci di Papavero (Poppy Weed Greens)
by Gambero Rosso · 452K subscribers on YouTube
A simple and rustic Italian recipe for wild poppy weed (rosolacci di papavero) sautéed with garlic and chili. The greens are first wilted in olive oil, then finished with fresh grated garlic and peperoncino for a bold, earthy side dish.
- Difficulty
- easy
Ingredients
5 items- Rosolacci di PapaveroWild poppy weed; substitute with any tender wild greens if unavailable
- Olive OilExtra virgin olive oil, generous amount
- GarlicFresh garlic, one or two cloves, plus more for grating at the end
- Chili PepperFresh or dried chili, to taste
- SaltFine sea salt, to taste
Method
- Clean the rosolacci (poppy weed) thoroughly, removing any dirt or tough stems.
- Heat a generous amount of olive oil and a clove of garlic in a large pan over medium heat.
- Add the rosolacci and cook, stirring occasionally, until they wilt completely. Season with salt. If necessary, cook in batches to avoid overcrowding.
- Remove the cooked rosolacci from the pan. In the same pan, add a little more oil and grate fresh garlic and add chopped peperoncino (chili) to taste.
- Return all the rosolacci to the pan and toss well over the heat for a minute to reheat and absorb the flavors. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
