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Preparare un soffritto di aglio, olio e peperoncino e unire un misto di indivia riccia, scarola, spinaci e verza crude e spezzettate.Coprire e far stufare per 5 minuti.
Aggiungere un pugno di uvetta e un pugno di semi di girasole,mescolare e finire la cottura coperto.
Salare e servire
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