Vegoladas Wild Greens Recipes

VEGOLADAS: WILD GREENS

Steps:

• Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender.
• Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside.
• Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.

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.