Greekgreens Recipes

HORTA (GREEK GREENS)

Steps:

• Fill a large pot with water, add a pinch of salt, and bring water to a boil.
• While water is coming to a boil, trim and wash the greens, removing any brown leaves.
• Immerse the greens in a clean sink filled with water, swish greens around to remove sand/dirt. Remove greens from the sink, drain water, and refill sink with clean water. Soak and swish greens again. Depending on how much dirt is in the greens, you may have to do this 3 times, until no more dirt remains in the water.
• Add greens to boiling water, submerging them completely in water.
• Cook on medium, stirring occasionally for approximately 20-25 minutes, or until the stems are fork-tender.
• Drain the water and place the cooked greens in a bowl.
• Dress the greens with olive oil and the juice of 2 lemons. Serve Horta warm or at room temperature.

GREEK GREENS

Steps:

• Cut away any tough stems from the greens and discard. Wash the greens thoroughly and cut any very large leaves in half. Bring a large pot of lightly salted water to a boil. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water. Place greens in a baking dish, using a fork to loosen and separate the leaves. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Pour over the greens. Serve warm or room temperature.

GREEK GREENS

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
• Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
• Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
• Cover the pan with a lid.
• Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.