5.Classic Italian Sautéed Spinach
For a classic Italian take on leafy greens, Chef Blais recommends sautéeing garlic with red pepper. Add chopped spinach or kale and finish with a squeeze of lemon juice.
6.Charred Broccoli Rabe
This leafy cousin of broccoli with small buds is popular in Italian and Asian cooking. Chef Blais likes to char it briefly on a grill or under a broiler to retain the flavor. He sprinkles the cooked broccoli rabe with a few drops of Asian fish sauce, anchovy oil, or oyster sauce. They add a savory taste called umami.
