Hortagreekstylecookedwildgreens Recipes

HORTA - GREEKSTYLE COOKED WILD GREENS

Steps:

• Wash and trim the greens.
• Fill a large pot halfway with water and add salt.
• Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
• Drain and cool.
• Place greens in a serving bowl.
• Mix olive oil, vinegar or lemon juice, and salt to taste.
• Toss cooked greens with dressing.
• Serve at room temperature.
• Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.

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.

COOKED GREENS

Steps:

• Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
• Check seasoning and serve.

PERFECTLY COOKED GREENS

Steps:

• Bring a large pot of water to a boil. Add salt and return to a boil. Add Swiss chard stems and cook about 4 minutes. Add leaves and cook 2 minutes more. Drain greens and transfer to a paper towel-lined plate to cool slightly.
• Place greens in a large bowl and add lemon juice, olive oil, salt, and pepper. Toss to combine.

COLLARD GREENS WITH HAM HOCKS

Steps:

• Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
• Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
• Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
• Ladle collards into bowls with a little stock and serve.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.