Greek cuisine · Vegetable Dishes

Pan-Fried Squash Shoot Tips

Young squash shoot tips with leaves braised in the pan with onion and tomato, sprinkled with feta.

Ingredients · for 4 servings

• 600 g young squash shoot tips with leaves (or substitute chard)
• 2 onions
• 3 garlic cloves
• 3 ripe tomatoes
• 80 ml olive oil
• 100 g feta
• 1 lemon
• 1/2 bunch mint
• Salt, pepper

Instructions

1. Peel the tough outer fibers from the shoots as you would with rhubarb, remove the tendrils, and cut stems and leaves into 4 cm pieces.
2. Cut the onions into fine half-rings, chop the garlic, and peel and roughly dice the tomatoes.
3. Heat the olive oil in a large pan and sauté the onions over medium heat for 6 min. until soft, then add the garlic and cook for 1 min.
4. Add the stem pieces first and fry for 5 min., then fold in the leaves and let them wilt for 3 min.
5. Stir in the diced tomatoes, season with salt and pepper, and braise uncovered for 8–10 min. until the stems are tender and the liquid has almost evaporated.
6. Season with the juice of half a lemon, scatter over the crumbled feta and chopped mint, and serve lukewarm.