Recipes – Kritsa

Braised Greens with Potatoes

Ingredients

- 1–2 leeks or wild leeks, cut into 2 cm pieces
- 1 bunch of fennel (preferably wild), finely chopped
- 1 bunch of Swiss chard (white stems finely chopped, leaves roughly chopped)
- 1 bunch of coarsely chopped Swiss chard
- 500 g spinach, roughly chopped
- 2–3 spring onions, finely chopped
- 1 bunch of myronia (wild chervil), finely chopped
- ½ bunch of celery, finely chopped
- ½ bunch of parsley, finely chopped
- ½ bunch of dill, finely chopped
- 1 large onion, finely chopped
- 1 glass of extra virgin olive oil
- 3–4 potatoes, cut into medium-sized chunks
- Salt and freshly ground black pepper
- A little lemon juice

If available, you can also add:

2 handfuls of wild mustard greens
½ bunch of kafkalithres (wild chervil)
1 bunch of capers or other seasonal wild greens (please verify the original recipe, as the source text appears to contain translation errors).

Method

1.
Wash all the greens thoroughly and prepare them as described in the ingredient list. Heat the olive oil in a wide saucepan and sauté the chopped onion until softened.

2.
After 1–2 minutes, add the leeks and fennel, as they require a little longer to cook. Sauté them gently until they release their aromas. If necessary, add a little more olive oil.

3.
After about 5 minutes, add the finely chopped white stems of the Swiss chard. If desired, you can also add the finely chopped stems of the spinach and chard at this stage.

4.
Five minutes later, add the spring onions and continue sautéing for another 3–4 minutes.

5.
Add the potatoes, season with salt and pepper, cover the pot, and cook over medium heat for about 10 minutes. Do not add any water—the greens will release enough moisture as they cook.

6.
Add the remaining greens and herbs: the Swiss chard leaves, spinach, dill, parsley, fennel, myronia, and any optional wild greens you may have, such as wild mustard greens or kafkalithres.

7.
Stir gently and cover the pot, allowing the greens to wilt naturally from the heat. Continue cooking for approximately 15 minutes, or until the potatoes are tender. Taste and adjust the seasoning if necessary. Finally, add just a small squeeze of lemon juice. The lemon should be subtle—it should not dominate the dish, but simply provide a delicate hint of acidity that enhances the natural flavours of the greens.

Allow the dish to rest for a few minutes before serving. As my grandmother always said, this final step is essential, giving the sauce time to thicken slightly while allowing the potatoes and greens to absorb all the delicious cooking juices.

Cuttlefish with Wild Fennel

Ingredients

1 kg cuttlefish, cleaned
1 large bunch of wild fennel
3 spring onions
1 large onion
1 garlic clove
1 medium tomato
100 ml dry white wine
½ lemon
Salt and freshly ground black pepper
Extra virgin olive oil

Method

1.
Clean the cuttlefish, unless your fishmonger has already done so. For a cleaner appearance, you may also remove the skin. Cut the bodies in half and then into finger-width strips. Halve the tentacles and leave everything to drain well in a colander.

2.
Finely chop the onion and garlic. Roughly chop the wild fennel and finely slice the spring onions, keeping the white and green parts separate. Grate the tomato and set it aside.

3.
Heat 5–6 tablespoons of extra virgin olive oil in a wide saucepan over medium-high heat. Add the cuttlefish and sauté for a few minutes. Transfer it to a plate, then sauté the onion and garlic in the same pan. After about 2 minutes, add the wild fennel.

4.
Cook the fennel for another 2–3 minutes, then add the white parts of the spring onions. Return the cuttlefish to the pan and deglaze with the white wine.

5.
Once the alcohol has evaporated, season with salt and pepper, stir in the grated tomato, cover the pan, and cook without adding any additional liquid.

6.
Simmer over low heat for about 30–40 minutes, or until the cuttlefish is tender. Shortly before the dish is ready, add the green parts of the spring onions and continue cooking for a few more minutes. If necessary, add a small amount of water during cooking, but only if the sauce becomes too dry.

7.
Once the cuttlefish is perfectly tender, add the zest of one-quarter of a lemon and one teaspoon of fresh lemon juice. The lemon should enhance the flavours without overpowering them, so use it sparingly to preserve the delicate balance of the dish.

Stuffed Grape Leaves

Ingredients

200–300 g grape leaves
500 g short-grain rice (Carolina or glazed rice)
2 large onions, grated or finely processed
3 ripe tomatoes, grated
3 zucchinis, coarsely grated
1 bunch of dill, finely chopped
1 bunch of parsley, finely chopped
1 bunch of fennel, finely chopped
½ bunch of fresh mint, finely chopped
2 lemons
1 tsp ground cumin
½ glass of extra virgin olive oil, plus another ½ glass for the pot
2 tsp. sugar
Salt and freshly ground black pepper

Method

1.
Blanch the grape leaves in batches by dipping them into boiling water for 1–2 minutes. Transfer them immediately to a bowl of cold water, then drain well in a colander.

2.
In a large bowl, combine the rice, onion, grated tomatoes, zucchini, and all the chopped herbs. Add the zest and juice of one lemon, the olive oil, sugar, salt, pepper, and cumin. Pour in one glass of water and mix well until the filling is quite loose and moist. This is essential for producing soft, fluffy dolmades. Taste a little of the liquid mixture it should be slightly saltier than you would normally prefer, as the rice will absorb much of the seasoning during cooking.

3.
Line the bottom of a large pot with a few grape leaves and drizzle in half a glass of olive oil. Roll the dolmades and arrange them tightly, seam-side down, starting from the outside of the pot and working towards the centre. Continue layering them until all the filling has been used. Add the juice of one lemon, season lightly with salt and pepper, and pour in enough water to just cover the dolmades. Cover them with parchment paper and place a heatproof plate on top to keep them firmly in place during cooking.

4.
Bring the pot to a gentle boil over medium heat, then reduce the heat and simmer for about 50 minutes. By the end of cooking, most of the liquid should have been absorbed. Remove the pot from the heat and allow the dolmades to rest for a few minutes so they can absorb the remaining juices before serving.

Lamb with Wild Artichokes in Egg-and-Lemon Sauce

Ingredients

1 kg cleaned wild artichokes
1.5 kg lamb shoulder, cut into serving pieces
1 large onion, finely chopped
½ glass of dry white wine
2 bay leaves
3 egg yolks
Juice of 2 small lemons
½ tsp cornstarch
Salt and freshly ground black pepper
Extra virgin olive oil

Method

1.
Even if the wild artichokes have already been cleaned, they will need a final trim to remove any remaining thorns, tough fibres, or discoloured parts. An easy way to do this is by gently scrubbing them under running water with a kitchen scouring pad. Trim away any blemishes with a small knife, then cut the artichokes into pieces approximately 8–10 cm long.

2.
Ideally, use young lamb, preferably shoulder or ribs, as it becomes especially tender during cooking. However, leg of lamb or meat from an older animal can also be used—it will simply require a longer cooking time. Rinse the meat well, pat it dry, and season with salt. Heat a generous amount of olive oil in a large, wide pot and brown the lamb in three batches, allowing enough space for the moisture to evaporate. This ensures the meat browns gently rather than steams. Avoid over-browning.

3.
Transfer the browned lamb to a plate. In the same pot, sauté the onion until softened and translucent. Return the meat to the pot and deglaze with the white wine. Once the alcohol has evaporated, season with pepper, add the bay leaves, and pour in enough water to cover about two-thirds of the meat. Cover and simmer gently until the lamb is almost fork-tender, checking occasionally and adding a little water only if necessary. The sauce should remain rich and concentrated rather than watery.

4.
Once the lamb has begun to soften, add the wild artichokes. Arrange them over the meat so they are partially submerged in the cooking liquid—they do not need to be completely covered. Cook for another 30–40 minutes, until both the lamb and the artichokes are perfectly tender. Remove the pot from the heat before preparing the egg-and-lemon sauce.

5.
In a small glass, dissolve the cornstarch in a little cold water. In a separate bowl, whisk together the egg yolks, the lemon juice, and the dissolved cornstarch. (The cornstarch not only helps thicken the sauce but also reduces the risk of the egg-and-lemon sauce curdling.) Gradually add two ladles of the hot cooking liquid to the egg mixture, whisking continuously to temper the eggs. Slowly pour the egg-and-lemon sauce into the pot, gently shaking the pot by its handles so the sauce is evenly distributed throughout the dish.

Return the pot to very low heat for just a few seconds, gently swirling it until the first signs of simmering appear.

Remove immediately from the heat, allow the dish to rest for a moment, and serve.

Brownie with Olive Oil and Fresh Anthotyro Cheese

Ingredients

For the Brownie
- 4 eggs (200 g)
- 250 granulated sugar
- 200 g extra virgin olive oil
- 180 g dark chocolate (50–55% cocoa)
- 150 g plain flour
- 30 g cocoa powder
For the Anthotyro Cream
- 250 g fresh Anthotyro cheese (or sweet Mizithra cheese)
- 90 g granulated sugar
- 1 egg

Method

For the Brownie

Preheat the oven to 200°C (fan-assisted).
Sift together the flour and cocoa powder.
Melt the chocolate either in the microwave at medium power or over a bain-marie. Stir until completely smooth, then add the olive oil and mix until fully combined.
Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar until the mixture becomes pale, light, and fluffy.
Add the chocolate and olive oil mixture to the whipped eggs and gently fold it in using a spatula until fully incorporated.
Gradually fold in the sifted flour and cocoa powder. Mix gently, just until combined, taking care not to overmix, as this would deflate the air incorporated during whisking.
Grease a 25 × 30 cm baking tin, lightly dust it with flour, and pour in the brownie batter.

For the Anthotyro Cream

Using the whisk attachment, beat together the Anthotyro cheese, sugar, and egg until smooth and creamy.
Spoon the cream over the brownie batter and gently swirl it with a knife or skewer so that it partially blends into the chocolate mixture, leaving some areas visible for a marbled effect.

Bake for 15–16 minutes at 200°C (fan-assisted). Be careful not to overbake the brownie, as it should remain soft, rich, and fudgy in the centre. If baked for too long, it will become dry and lose its characteristic texture. For the most accurate result, use a probe thermometer. The brownie is perfectly baked when the internal temperature at the centre reaches 82–85°C.

Egg-and-Lemon Meatballs (Giouvarlakia)

Ingredients

For the broth

2 kg veal or beef bones, cut into medium-sized pieces
2 carrots
2 onions
½ bunch of celery
3 litres of water
2 bay leaves
5–6 black peppercorns
3 allspice berries
A few sprigs of fresh thyme

3 litres of water

For the Meatballs

750 g minced beef (shoulder)
1 bunch of dill, finely chopped
150 g short-grain rice
1 large onion, grated
Zest of 1 lemon
½ glass of extra virgin olive oil
2–3 tsp salt
Freshly ground black pepper
About ½ glass of cold broth (or water)

For the Egg-and-Lemon Sauce

2 egg yolks
Zest and juice of 1 lemon
1 level tbsp cornstarch

Method

1.
Prepare the broth by placing all the ingredients and the water in a pressure cooker. Seal the lid and cook under pressure for 30 minutes. If using a regular pot, simmer gently for 1½–2 hours, topping up with a little water if necessary. Strain the broth and set it aside.

2.
Prepare the meatballs by combining all the ingredients, except the broth, in a large bowl. Knead the mixture well, then gradually add just enough cold broth to create a soft, pliable mixture that still holds its shape when rolled. Shape the mixture into medium-sized meatballs and place them on a sheet of baking paper. If preferred, water can be used instead of broth at this stage without significantly affecting the final flavour.

3.
Pour the broth into a deep saucepan and season lightly with salt and pepper. Bring it to a gentle boil, then carefully add the meatballs one by oneReduce the heat slightly and simmer for about 30 minutes, or until the meatballs and rice are fully cooked. Taste one meatball to check for doneness, adjust the seasoning if necessary, and remove the pot from the heat

4.
To prepare the egg-and-lemon sauce, dissolve the cornstarch in a little cold water. In a bowl, whisk together the egg yolks, the lemon juice, lemon zest, and the dissolved cornstarch until smooth. (The cornstarch not only helps thicken the sauce but also reduces the risk of the egg-and-lemon sauce curdling.) Gradually whisk a few ladles of the hot broth into the egg mixture to temper the eggs.

Slowly pour the egg-and-lemon sauce into the pot, gently swirling it by the handles so the sauce is evenly distributed throughout the soup. Return the pot to very low heat and stir gently for just a few seconds until the first signs of simmering appear. Do not allow the soup to boil.

Remove immediately from the heat, allow it to rest for a few minutes, finish with freshly ground black pepper, and serve.

Recipes with olive oil

Braised Greens with Potatoes

Cuttlefish with Wild Fennel

Stuffed Grape Leaves

Lamb with Wild Artichokes in Egg-and-Lemon Sauce

Brownie with Olive Oil and Fresh Anthotyro Cheese

Egg-and-Lemon Meatballs (Giouvarlakia)

Popular Links

Useful Links

Braised Greens with Potatoes

Ingredients

Method

Cuttlefish with Wild Fennel

Ingredients

Method

Stuffed Grape Leaves

Ingredients

Method

Lamb with Wild Artichokes in Egg-and-Lemon Sauce

Ingredients

Method

Brownie with Olive Oil and Fresh Anthotyro Cheese

Ingredients

For the Brownie

For the Anthotyro Cream

Method

Egg-and-Lemon Meatballs (Giouvarlakia)

Ingredients

Method