← Nouns Cooking · Greek

Ingredients

• 1 kg Wild or bitter greens (dandelion, chicory, chard)
• 4 tbsp extra virgin olive oil
• 1 Lemon, juiced, plus wedges to serve
• 1 tbsp red wine vinegar (optional)
• 1 tsp flaky sea salt

Method

1. Wash the greens in a sink of cold water, lifting them out and changing the water two or three times until no grit is left at the bottom. Trim off tough roots and woody stems.
2. Bring a large pot of well-salted water to a rolling boil.
3. Add the greens and cook uncovered for 5–8 min for sturdy greens like chicory and dandelion, or 2–3 min for chard and spinach, until the thickest stems are tender.
4. Drain well in a colander, pressing gently, and pile onto a platter while still warm.
5. Dress generously with olive oil, lemon juice (or vinegar) and flaky salt. Serve warm or at room temperature.

Tips

• Mix bitter and mild greens: dandelion or chicory with chard, spinach or beet tops is a good balance.
• Greeks often sip the cooking water with a squeeze of lemon as a light broth.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas