The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sautéed greens with fried salami crumbs

You'll need

1 kg Italian greens, such as cime di rapa, cavolo nero and chicory, trimmed 2 tbsp extra-virgin olive oil 3 garlic cloves, thinly sliced   Fried salami crumbs 80 ml (⅓ cup) olive oil 40 gm hot salami, thinly sliced, coarsely chopped 80 gm coarse fresh sourdough breadcrumbs 1 garlic clove, finely chopped Finely grated rind of 1 lemon


  • 01
  • Blanch greens in boiling salted water until bright green (1-1½ minutes), drain well and set aside.
  • 02
  • For fried salami crumbs, heat half the oil in a frying pan over medium-high heat, add salami and fry until crisp (2-3 minutes). Remove with a slotted spoon and set aside on a plate lined with absorbent paper. Heat remaining oil, add breadcrumbs to pan, stir until golden (1-2 minutes), stir in garlic and transfer to a large bowl. Add salami and lemon rind, stir to combine and set aside.
  • 03
  • Heat olive oil in a large frying pan over high heat, add garlic and stir until fragrant (30 seconds), add greens, season to taste and stir occasionally until warmed through (2-3 minutes). Scatter with fried salami crumbs and serve warm.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Apr 2012

You might also like...

Spiced mango chutney


Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites


Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits


Char-grilled asparagus and haloumi with mint and lemon

Focaccia col formaggio


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.