1. Prepare the Greens

• Wash catalonga and sugarloaf endive thoroughly in cold water to remove any grit.
• Rinse well, trim the ends, and cut into 5-6cm pieces. Separate stems from leafy parts.
  

2. Boil the Greens

• Bring a large pot of well-salted water to the boil.
• Add the stems first and cook for 3-4 minutes.
• Add the leaves and boil together for a further 5 minutes, until tender.
• Drain well and gently squeeze out excess water. Roughly chop if needed.
  

3. Braise with Aromatics

• Heat 2 tbsp olive oil in a wide sauté pan over medium heat.
• Add garlic, bay leaf, and chilli (if using). Sauté for about 1 minute until fragrant but not browned.
• Add the boiled greens and toss to coat in the oil and aromatics. Add lemon zest and a pinch of salt.
• Cover with a lid and cook over low heat for 6–7 minutes, stirring once halfway through, until the greens soften and absorb the flavours.
  

4. Season the Greens

• Remove the lid and turn off the heat.
• Squeeze over lemon juice and add cracked black pepper. Taste and adjust seasoning with more salt or lemon as needed.
  

5. Plate the Salad

• Spoon the warm greens onto serving plates or a large platter.
• Top with slices or chunks of buffalo mozzarella, letting them soften slightly into the warm greens.
• Drape prosciutto (or capocollo) over the top.
• Scatter a few olives and drizzle with a little extra olive oil, if you like. Serve warm or at room temperature.