Spiny Chicory or “stamnagathi” is a bitter – sweet wild green that grows in Crete. This sweet-bitter component is what contains its magical properties. It is rich in Omega 3 fats, vitamins E and C, as well as in calcium and iron. When eaten raw, it helps cleanse the liver naturally. So, if you find yourselves in Crete for holidays, try it out along with special dakos.
Serves: 2-3 Preparation time: 15′ Cooks in: 7′ + 60′ waiting Ready in: 60′
300gr spiny chicory or wild greens or spinach, washed, dried
120gr Parmesan grated
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp sea salt
2 ripe tomatoes, peeled, diced
Chop spiny chicory and put in a large serving bowl. Mix olive oil and vinegar and pour over the greens. Leave for at least an hour.
Preheat the oven at 200C. Line a baking pan with parchment paper and cover with round spoonfuls of grated Parmesan, leaving space in between because the cheese melts and spreads. Bake for 7 minutes or until nicely colored. Let cool.
To serve, add diced tomatoes in the salad bowl. Sprinkle with coarse sea salt, toss well and garnish with Parmesan biscuits.
Photo George Drakopoulos – Food styling Tina Webb