Beans and greens are one of the signature combinations of the Peloponnese table. Black eyed peas and myriad aromatic greens and herbs are slowly braise and enriched with the region’s delicious extra virgin olive oil. This dish, despite its simplicity, has that intangeable quality …craveability. Serve it with good bread. And, if you’re not...
Here’s a Greek recipe inspired by some of the new dishes I worked on for the winter menu at Pylos restaurant in NY, where I am consulting chef. It’s an easy but delicious combination of sauteed spinach and cherry tomatoes, pine nuts, shrimp, raisins, and red pepper flakes, called boukovo in Greece. The best...
While it might seem odd to a non-Greek cook to boil greens until they are extremely soft, this is the way Greeks like to eat them. In Greek cooking, all sorts of greens, wild and cultivated, sweet and bitter, are boiled, typically in a big pot filled with salted water that is at the...
Sefoukloti is a transliteration of the local Naxos pronunciation for “seskoula,” Greek for chard. This is one of the most unusual Greek recipes, a greens pie drizzled with honey. 8 servings 1 kilo (2 lbs.) chard (you can use spinach if you can’t find) 1 large bunch fennel 1 bunch fresh mint or myronia...
Bonamatsi is one of the great regional vegetarian and vegan main courses that call for greens. This is healthy food with amazing flavor! If you have some new Greek olive oil on hand, new as in young, and if it’s Stater’s Protolado, all the better. Serves 4 to 6 as a main course /...
For 4 – 6 servings 1 ½ pounds of sweet or bitter greens of choice: Bok Choy (papoulies in Greek), Rainbow Chard, Kale, Collards, Sweet Dandelion, Chard, Amaranth (in season on summer) or bitter greens such as mustard greens, bitter dandelions and the whole range of wild chicories Salt Extra Virgin Greek Olive Oil...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
