On Friday we had amazing weather so we went out in the garden to gather wild greens. They are called χόρτα (chorta – wild greens) in Greek and we gather them from gardens and fields. I imagine that in an English garden some of those yummy wonders are killed off as weeds. They are boiled and then served hot or cold with olive oil and lemon. They go amazingly well with fish, but I love them any old way.
I would advise you NOT to go around gardens and fields looking for wild greens (you never know). However, you may find them in Turkish, Cypriot or Green shops. Ask for the sweet variety as the bitter variety is really bitter.
I’ve got the recipe below and some pics from the garden. From what I hear about the weather in London I hope that the photographs will be a breath of fresh air.
Wild greens the Greek way
- 1 to 1 1/2 kilo of sweet wild greens
- extra virgin olive oil
- juice of one lemon
(see pics of the greens and my mum’s garden below)
- Cut off the tough stems
- Wash the greens really well, at least thrice. For the fourth time fill your tub with cold water, add a splash of vinegar and leave the greens in there for about 15 minutes. Wash them well once again.
- Boil water in a large pan
- When it comes to the boil put in your greens and simmer for 8 to 10 minutes
- Empty the greens in cold water (this is to help them stay green in stead of going black) and then empty the water.
- Serve in aplate pouring on top olive oil, lemon and salt
- Mix well and eat
Mama Despoina gathering the greens
Cutting off the tought stems
Mama Despoina and my sister Theodora
My step dad Alexandros in his green house