Italian greens with pangrattato

I've been digging the channel Pasta Grammar on YouTube lately. The couple behind the series—an American man and an Italian woman—are fantastic educators about regional Italian home cooking. In one episode, Eva whipped up a simple dish that appealed to my love for easy, delicious vegetable recipes. This dish is essentially toasted seasoned breadcrumbs, also known as pangrattato, with sauteed greens. After digging around online, I incorporated other inspirations, including recipes for Utica greens—a regional dish from upstate New York that shares similar elements. 

This recipe is dead simple: toast breadcrumbs with parmesan and seasonings until golden brown, set them aside. In the same pot, cook some kale or Swiss chard until tender, then stir the breadcrumbs in. The result is a luscious, almost creamy dish. Top it off with the remaining breadcrumbs for added crunch, and serve. 

The team at Pasta Grammar claims this dish tastes even better the next day. Initially skeptical about the softened breadcrumbs, I gave it a try and became a convert. The beauty of this dish lies not in a crunchy texture, but rather in the flavor provided by the breadcrumbs, which intensifies as it rests.

This makes an excellent side dish for protein or pasta. I’m excited to experiment with different greens and perhaps adding some big white beans to make it a complete meal. Enjoy!

Italian greens with pangrattato
For the pangrattato (toasted breadcrumbs):

2 T olive oil

1/2 t Italian seasoning or dried oregano

1/3 cup grated parmesan 

1/3 cup plain bread crumbs
3 cloves garlic, minced

For the greens:
1 lb swiss chard or kale, cut into bite-sized pieces, tough stems removed

1/2 cup water
1/2 t salt

black pepper and red pepper flakes to taste

1-2 t red or white wine vinegar, optional

Make the pangrattato (toasted breadcrumbs): In a nonstick or cast iron skillet, heat olive oil over medium heat and add all breadcrumb ingredients. Toast, stirring frequently, until breadcrumbs are golden brown. Remove breadcrumbs and set aside.

 
Make the greens: In the same pan (no need to wipe out), add garlic and sauté over medium heat for 1 minute. Add greens, water, salt, and pepper. Cover and bring to a gentle simmer for 5-10 minutes, until greens are tender but not mushy. Remove cover and continue to cook over medium heat until most moisture evaporates. Add a splash of vinegar to brighten flavors, if using. Stir in most of the breadcrumbs. They will soften and thicken the dish, making it cohesive. Top with the remaining breadcrumbs and serve. 

Makes 4 side dish servings.