Wilted greens

Wilted greens

By
From
The Islands of Greece
Serves
2 with other dishes
Photographer
Steven Joyce

This dish, chorta, is made with whatever greens are in season, sometimes foraged from the countryside or gathered at local markets.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
1 tomato, seeded and finely chopped
200g mixture of rocket, spinach, dandelion, fennel fronds
4 sprigs parsley
1 sprig dill, optional
extra-virgin olive oil
salt
freshly ground black pepper
1 teaspoon lemon juice

Method

  1. Place the regular olive oil in a saucepan with a lid and it set over a low heat. Add the onion and cook, stirring regularly, until just translucent, about 10 minutes. Add the tomato and cook for a further 2 minutes.
  2. Wash the leaves (including the herbs) thoroughly but don’t dry them. Place the wet leaves in the pan. Put the lid on and steam the leaves. You can cook them for anything from just a couple of minutes for greens that are just wilted, or 10 minutes or more for chorta as you would find it on the islands, where they like their greens well cooked. Stir occasionally so the bottom leaves don’t stick to the pan and to distribute the heat throughout.
  3. When all the leaves have wilted, remove from the heat and drain. Dress with a little extra-virgin olive oil, salt and pepper and the lemon juice. Eat warm, lukewarm or cold.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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