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. If available, 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 so that the heat causes the volume of the greens to “shrink.” Continue cooking for about another 15 minutes, until the potatoes are tender. Taste to see if you need to add a little salt, and finally add just a splash of lemon juice. I emphasize “just a splash” because it’s very important. If we add too much, we’ll ruin the dish. You want just enough so that no one realizes the dish contains lemon, but it leaves a subtle tangy aftertaste.
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.
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. If available, 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 so that the heat causes the volume of the greens to “shrink.” Continue cooking for about another 15 minutes, until the potatoes are tender. Taste to see if you need to add a little salt, and finally add just a splash of lemon juice. I emphasize “just a splash” because it’s very important. If we add too much, we’ll ruin the dish. You want just enough so that no one realizes the dish contains lemon, but it leaves a subtle tangy aftertaste.
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.
All recipes are from blamegastronomy.com
