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Spring Greens

Spring in Italy is one of the most joyous times of the year where wild flowers popup everywhere and all the first delicious vegetables start to sprout. The terraces if our olive grove Bestagno in Liguria are no different and come spring are covered with the most incredible wealth of wild herbs and greens. Borage, thyme, spinach, nettles, garlic, bay and asparagus grow in abundance in our groves and are there free for the gathering.

We have created this simple recipe for for you to cook this, or any spring green's mix, to perfection. It's so delicious with lashing of extra virgin, or any of our flavoured olive oils. Adding something like rocket or chicory into the mix can spice it up but spinach, cavolo nero or sprouting broccoli are terrific with lamb.


Recipe

Ingredients

We used a mixture of chard, cavolo nero, nettles & asparagus but really its up to you. Just remember variety is key as is freshness.

Method

  • Wash all of the greens well in cold running water and steam or cook in a large pan of fast boiling water with a little salt until the stems are just soft.  Be careful not to overcook the greens. It is a fine balance to get them to perfection especially if you are cooking a variety of leaves at once in different pans or steamers.
  • Drain well and serve with lashings of Nudo’s extra virgin olive oil with lemon and for those who like it extra tangy serve with a small jug of freshly squeezed lemon and season to taste with sea salt and freshly ground black pepper. 

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