From the book Mostly Mediterranean by Paula Wolfert

Culinate editor’s note: According to Paula Wolfert, this spread is inspired by the fillings found in Sicily’s impanatas. It has several steps, yet none is difficult. When finished, you will have cooked down quantities of greens into a delicious buffet appetizer you can prepare in advance. Serve with crostini, bruschetta, or multi-grain crackers; it also makes a tasty flatbread topping.

1-2 lb. spinach, Swiss chard, or any mixture of greens

Salt

1 garlic clove, peeled & lightly crushed

3 Tbsp. olive oil

4 anchovy fillets, drained & crushed with a fork

1½ tsp. capers, rinsed & drained

¼ cup chopped pitted purple olives (7 or 8 Kalamatas)

⅛ tsp. chile flakes, or more to taste

1½ Tbsp. black or yellow raisins, soaked in warm water, drained and chopped

Wash greens, remove some stems or stalks, and drain. Bring a pot of salted water to a boil. Cook greens 3-10 minutes or until thoroughly tender. Drain, refresh in cold water, drain, and squeeze out excess water.

In a skillet, fry garlic in olive oil over medium heat until lightly browned. Remove garlic and discard. Add anchovies and capers and fry, stirring until anchovy dissolves, about 1 minute. Add greens and cook, stirring, for about 2 minutes, or until greens absorb the flavored oil.

Remove mixture to large cutting board, allow it to cool, then chop finely or pulse in a food processor with olives, raisins, and pepper flakes. Serve warm or at room temperature.