Browse All Recipes

Sautéed greens with fried salami crumbs

Australian Gourmet Traveller recipe for Sautéed greens with fried salami crumbs

By Alice Storey & Emma Knowles
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Sautéed greens with fried salami crumbs


  • 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 olive oil (⅓ cup)
  • 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


  • 1
    Blanch greens in boiling salted water until bright green (1-1½ minutes), drain well and set aside.
  • 2
    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.
  • 3
    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.
  • Author: Alice Storey & Emma Knowles