Greek cuisine · Vegetable Dishes

Cretan Wild Greens

Cretan wild greens with onion seared hot in olive oil and deglazed with plenty of lemon.

Ingredients · for 4 servings

• 1 kg mixed leafy greens (dandelion, chard, chicory)
• 3 onions
• 4 garlic cloves
• 120 ml olive oil
• 2 lemons
• 1 tsp fennel seeds
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Wash the greens several times in cold water, remove any wilted parts, and separate the stems from the leaves; cut everything into 5 cm pieces.
2. Pre-cook the stems in plenty of salted water for 4 min., add the leaves for the last 2 min., then drain and squeeze out well — the cooking water takes the edge off the bitterness.
3. Cut the onions into fine half-rings and fry in the olive oil in a wide pan over medium heat for 8 min. until golden and the edges caramelize.
4. Add the garlic, fennel seeds, and chili flakes and cook for 1 min. until fragrant.
5. Add the squeezed-out greens, raise the heat, and fry for 6–8 min., turning frequently, until they take on a little color at the edges and no water remains in the pan.
6. Deglaze with the juice of two lemons, season with salt and pepper, and serve lukewarm as a side dish or with bread as a main course.