Caponata Made from Greens - Caponata di Virdura
from Kyle Philips, guide http://italianfood.about.com/

This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region of Sicily.

1 pound fresh spinach, washed, heated until it wilts, and drained
3/4 pound chicory [chicory is a general name for a group of leafy greens: endive, radicchio, Belgian endive... - I would use endive]
1 cauliflower weighing about 1 1/2 pounds
3/4 pound cardoons; strip out the strings as you might those of a stick of celery
1/2 pound Belgian endive
1/2 pound celery ribs
2/3 cup pine nuts
3/4 cup toasted bread crumbs
6 salted anchovies, scaled, boned and rinsed
6 tablespoons salted capers, rinsed
1 lemon, finely sliced
White wine vinegar
Olive oil
Salt and pepper to taste

Boil, or better yet steam the vegetables individually, until they are tender, but not so much that they overcook. Chop them into bite-size portions, sauté them in olive oil, seasoning them with salt and pepper, and sprinkle them with a little vinegar. Lay out the vegetables in a serving dish.

Sauté the toasted bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready.

Serve it as a side dish with meats.

Yield: 4 servings Greens Caponata.