Catalonia in the pan

If you’re itching to add a hint of Italy to your dinner table, sautéed catalogna is just the ticket. This classic Italian side dish really makes the most of these slightly bitter greens. Not only is it quick to make, but it also keeps a tender texture everyone loves. Really, it’s so, so good. Anchovy fillets and black olives? They give it that strong and savory flavor that screams traditional Italian cooking. I mean, in regions where puntarelle alla romana and sautéed cicoria are beloved, you'll find this simple and homey dish as a meal staple. Pretty much. It’s a versatile sautéed greens recipe that works wonders with both meat and fish. And look, you can even toss it into other recipes if you feel like mixing things up.

In Italy, sautéed catalogna is a favorite because it’s fast and healthy, grounded in real food values—just quality ingredients, no frills. And the olive oil? It gives the dish a moist feel while the greens stay crisp—avoiding that soggy mess. Some folks throw in garlic for extra punch, making it a bit like catalogna with garlic, another hit. And here's the thing, the mild tangy kick from the olives, mixed with the catalogna bite, creates a balance that feels familiar but special. Super, super tasty. As a Mediterranean side dish, it’s perfect if you want something fresh and nutritious. Plus, it’s a fantastic way to explore other bitter greens like chicory or dandelion. Once you get the hang of this style—seriously, it’s easy—experimenting with other healthy vegetable recipes from Italy becomes a lot more fun. It’s like having a little piece of Italy on your plate—making each meal feel special and authentic. For real.

You might also like:

• Roman Puntarelle Salad (Chicory Salad with Anchovy-Garlic Vinaigrette)
• Warm broad bean and chicory salad