One more green salad which is ideal accompaniment to any meat, fish, or pasta you serve in the fall or winter.
Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.
Serves 3-4 (more…)
This is a simple, delicious salad/lunch that you can make any season with the most wonderful local vegetables and greens you can find. With Claudia Roden, we shared our happiness that boiling vegetables have at last become the IN thing to do! Our book editors, until recently, had stricken out of our recipes the mere mention of boiling any vegetable or green, replacing it by ‘blanching’ or ‘steaming…’ Read more
Potatoes, carrots and a couple of onions are boiled first, in a pot with 1-2 teaspoons salt, until tender and easily pierced with a fork.
We discard nothing in our part of the world, and we have learned that for example the root-ends of spinach are delicious when fresh, (more…)
I was inspired to re-create the salad often served at Fabrika tou Efrosynou, our favorite Athens tavern, in Koukaki. Sliced apples are mixed in the tavern’s salad, and the beets used are usually very small and tender. But since it isn’t easy to find this kind of beets unless you grow your own, I have adapted the salad for the more common large beets, omitting the apples.
Traditionally we boil the beets in water until tender, cooking the greens and stems separately, before assembling them in a salad, which is often complemented with Skordalia (garlic sauce).
Serves 6-8 (more…)
We love to make this delicious, yet very simple dish with the greens and stems from the local beets that we get on Kea almost all through the winter, until early in the spring. Manuela, my neighbor often gives me beets from her garden that are especially delicious. Later in April, as the actual beets get tough, we only cook the greens, as we would spinach, chard, or any other local leaves.
The sweet beet greens are especially delicious flavored with the tart, avgolemono sauce.
Serves 6 (more…)
In Crete, sweet and tart greens–tender pea shoots, sow thistle, wild spinach, sorrel, wild leeks—and if available tender fava pods, sweet peas, or a couple of artichokes bottoms and their peeled stems are all braised together with lots of wild fennel fronds. Freshly squeezed lemon juice gives zest to the stew.
The potatoes taste wonderful as they soak up the aromatic juices.
The beautiful juicer created by the potter Lorna Meaden.
Makes 4 servings (more…)
