Bring the best out of leafy greens and enjoy as a light, healthy meal or with your fish or seafood.

Serves: 2-3 Preparation time: 30′ Cooks in: 45′ Ready in: 1: 15′

800gr mixed greens (endives, spiny chicory etc.), washed, dry, chopped
10 spring onions, finely chopped
1 cup extra-virgin olive oil
1 tbsp tomato paste
1 bunch Shepherd’s needles, washed, dry, chopped
1 bunch chervil, washed, dry, chopped
1 bunch fennel, washed, dry, chopped
1 lemon, juiced
salt, black pepper freshly ground

Step 1
Heat olive oil with ¼ cup of water in a large pan on high heat. Cook spring onions for a minute and then add mixed greens, squeezing them in the pan. Cover with lid and let boil for 10 minutes.

Step 2
Uncover pan and stir in tomato paste, salt and pepper and a glass of water. Let boil for 30 minutes or until tender.

Step 3
The last 5 minutes stir in Shepherd’s needles, chervil and fennel. Add lemon juice and stir again. Serve on a large serving plate along with juices from the pan.

Photo George Drakopoulos / Food styling Tina Webb

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