Ingredients

  • ½ lb spinach
  • ½ lb swiss chards
  • ½ lb leek
  • ½ lb chicory
  • ½ lb celery
  • ½ lb radicchio
  • 1 ¾ oz lard
  • 2 cloves of garlic
  • 1 tablespoon all-purpose flour
  • salt and pepper

Preparation

25 minutes preparation + 15 minutes cooking

Cook the vegetables in boiling salted water, drain them without squeezing them, and chop coarsely. Make a pounded mixture with the lard, put into a pan with the garlic, add the flour, and brown. Add the vegetables, season with salt and pepper, and cook for about 15 minutes.