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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Tuscan-Style Greens
by Wen Zientek-Sico

This is one of my favorite ways to prepare greens because it is so simple and easy, yet it allows the wonderful slightly bitter flavor of the greens to shine through. This simple recipe epitomizes the basic philosophy of Tuscan cooking and really lets the ingredients shine.

Lucija Jovanovic - Italian Caviar
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Tuscan-Style Greens

This is one of my favorite ways to prepare greens because it is so simple and easy, yet it allows the wonderful slightly bitter flavor of the greens to shine through. This simple recipe epitomizes the basic philosophy of Tuscan cooking and really lets the ingredients shine.

3 tablespoons olive oil
1 large minced onion
Salt
Freshly ground black pepper
2 minced garlic cloves
1 pound Tuscan kale, Swiss Chard, or other dark leafy green, washed, stemmed, and chopped
1 1/2 cups water

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for five minutes, seasoning to taste with salt and pepper. Add the garlic and chopped greens and sauté for five minutes. Add half of the water and cook uncovered until all of the water has been evaporated. Add the remaining water and simmer for another 5-7 minutes, or until the greens are very tender and most of the water has been absorbed. Serve hot or at room temperature.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

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