Rome-Inspired Greens with Chestnuts

An easy side dish brimming with brain health nutrients

It’s easy to get a daily dose of leafy greens in Italy. Every restaurant serves a side dish of sautéed greens based on what’s in season at the markets. Adding lots of lemon and a zip of red pepper flakes is a common way to prepare them. 

I came up with this recipe after traveling to Rome last fall, a time of year when the aroma of roasted chestnuts wafts from most every street corner. You could certainly roast whole chestnuts and peel them yourself for this dish. It’s far easier, though, to use the ones that come in a can or packet, already roasted and peeled.

In the U.S., it’s traditional to cook collard greens all day on the stove to create a rich broth. Here, you’ll give them just a brief sauté in olive oil, a cooking method that retains nutrients and their vibrant color.

This recipe comes together quickly, can be made ahead, and provides an impressive array of brain health phytonutrients.

Collard greens: iron, folate, vitamins C and K, lutein, and a good dose of fiber

Onion: rich in quercetin, a flavonoid important for preventing cognitive decline

Chestnuts: good source of antioxidants, such as gallic acid and ellagic acid, which become more potent when cooked

Lemon: enhances absorption of leafy green nutrients, and the peel is rich in beta-cryptoxanthin, a powerful antioxidant

Red pepper: vitamin A, quercetin, and a whopping dose of capsaicin--the flavonoid that makes them spicy is also an antioxidant

Extra-virgin olive oil: brain-friendly fats and polyphenols

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RECIPE: Rome-Inspired Greens with Chestnuts

Serves 4

Tips:

• If making ahead of time, add the lemon zest just before serving.

• Other sturdy greens work well here, such as kale or Swiss chard.

• Find roasted and peeled chestnuts in vacuum packed cans or packets around the holidays, or anytime online.

Ingredients
2 tablespoons extra-virgin olive oil, divided
5 ounces roasted and peeled chestnuts (from a can or vacuum pack), coarsely chopped, about 1 cup
1 large onion, halved and sliced
½ teaspoon kosher salt
1 bunch collard greens (about ½ pound), stems discarded, leaves cut into ½-inch slivers
Juice and zest of 1 small lemon
¼ teaspoon red pepper flakes
Flaky salt, optional

Instructions
Warm a large nonstick pan over medium heat and add 1 tablespoon of oil. Add the chestnuts and cook, stirring often, until warm and browned in spots, about 5 minutes. Transfer to a bowl; set aside.

Add the remaining 1 tablespoon of oil to the pan. Add the onions, sprinkle with ½ teaspoon salt, and cook, stirring often over low heat until golden brown, 8 to 12 minutes.

Add the greens and sauté until wilted, 5 to 8 minutes. Add the reserved chestnuts, lemon juice and zest, and red pepper flakes. Toss well and serve warm. Finish with flaky salt, if you like.

Rome Inspired Greens With Chestnuts

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