1 kgItalian greens, such as cime di rapa, cavolo nero and chicory, trimmed2 tbspextra-virgin olive oil3garlic cloves, thinly slicedFried salami crumbs80 ml (⅓ cup)olive oil40 gmhot salami, thinly sliced, coarsely chopped80 gmcoarse fresh sourdough breadcrumbs1garlic clove, finely choppedFinely grated rindof 1 lemon
Blanch greens in boiling salted water until bright green (1-1½ minutes), drain well and set aside.
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.
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.