They are wild greens and grow at 5-10 cm under the soil. They can’t be cultivated and their presence on our tables is possible only thanks to the farmers that collect them digging the ground with a hoe. We buy these greens from them. It is very important to wash them well and carefully. After the washing, we scald them in water and wine-vinegar. Then, we start to clean them by hand with a small knife. The cleaning consists in removing the external part in order to arrive to the core of the vegetables. This process requires a lot of time, great care and patience. In the end they are put in extra virgin olive oil and seasoned with fresh mint and hot chili pepper.