Greek Greens Food
HORTA (GREEK GREENS)
Nutrient-packed vegan greens flavored with olive oil and fresh lemon juice.
Provided by Heart Healthy Greek
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Fill a large pot with water, add a pinch of salt, and bring water to a boil.
- While water is coming to a boil, trim and wash the greens, removing any brown leaves.
- Immerse the greens in a clean sink filled with water, swish greens around to remove sand/dirt. Remove greens from the sink, drain water, and refill sink with clean water. Soak and swish greens again. Depending on how much dirt is in the greens, you may have to do this 3 times, until no more dirt remains in the water.
- Add greens to boiling water, submerging them completely in water.
- Cook on medium, stirring occasionally for approximately 20-25 minutes, or until the stems are fork-tender.
- Drain the water and place the cooked greens in a bowl.
- Dress the greens with olive oil and the juice of 2 lemons. Serve Horta warm or at room temperature.
Nutrition Facts : Calories 288 kcal, Carbohydrate 36 g, Protein 10 g, Fat 16 g, SaturatedFat 2 g, Sodium 260 mg, Fiber 13 g, Sugar 4 g, ServingSize 1 serving
HORTA VRASTA: BOILED LEAFY GREENS
Steps:
- Gather the ingredients.
- Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.
- Soak the greens in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will fall to the bottom of the sink while the greens will float on top.
- Remove the greens to a colander before draining the water.
- Bring a large pot of water to a boil, and then add about a tablespoon of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes, or until the thickest parts of the stems are tender. Be careful not to over boil.
- Drain in a colander and place in a bowl.
- Dress with extra-virgin olive oil , lemon juice, and a bit of salt and pepper to taste.
- You can serve the greens warm or at room temperature.
Nutrition Facts : Calories 147 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 14 g, Protein 6 g, SaturatedFat 1 g, Sodium 1094 mg, Sugar 3 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
GREEK GREENS
Make and share this Greek Greens recipe from Food.com.
Provided by lazyme
Categories Chard
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut away any tough stems from the greens and discard.
- Wash the greens thoroughly and cut any very large leaves in half.
- Bring a large pot of lightly salted water to a boil.
- Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
- Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
- Place greens in a baking dish, using a fork to loosen and separate the leaves.
- In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
- Pour over the greens.
- Serve warm or room temperature.
Nutrition Facts : Calories 181.8, Fat 20.2, SaturatedFat 2.8, Sodium 0.5, Carbohydrate 0.9, Sugar 0.3
GREEK GREENS
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cut away any tough stems from the greens and discard. Wash the greens thoroughly and cut any very large leaves in half. Bring a large pot of lightly salted water to a boil. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water. Place greens in a baking dish, using a fork to loosen and separate the leaves. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Pour over the greens. Serve warm or room temperature.
GREEK GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
GREEK GREENS PIE
This is a sort of rustic version of Spanikopita or Greek Spinach Pie. It can be made with spinach or any green you like, or even a combination. Instead of a phyllo dough crust, the crust is made from corn meal and akin to polenta.
Provided by threeovens
Categories Greens
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If using spinach, it needs to be steamed 1 to 2 minutes to wilt; chard or beet greens need to steam 3 to 4 minutes to wilt.
- Transfer wilted greens to a bowl of cold water to stop the cooking; squeeze out as much moisture as you can.
- Chop and set aside in a large bowl.
- In a large skillet, heat 1 tablespoon of the oil over medium heat and cook the onion, stirring, until tender, about 5 minutes; add green onions and cook another minute.
- Stir in the greens and chopped herbs; season with salt and pepper and toss well.
- Stir in the feta cheese.
- Preheat oven to 375 degrees F; oil a 10 inch round baking dish or cake pan.
- In a medium saucepan, bring milk and 1/2 cup water to a simmer, over medium heat; add salt and slowly stream in the cornmeal while stirring with a whisk or wooden spoon to prevent clumping.
- Continue to stir until the mixture thickens like polenta.
- Remove from heat and spread half the mixture in your prepared pan in a thin, even layer; spread the greens over the cornmeal in another even layer.
- Dilute the remaining cornmeal with water until it resembles wet sand then stir in the remaining oil; spoon over the greens and smooth into an even layer (don't worry if it doesn't completely cover the greens).
- Bake until the top is browned, about 45 minutes to an hour.
- Remove and let sit for 30 minutes before cutting to allow the crusts to set up.
- NOTE: You can make this several hours before serving and heat in a slow oven. It is also good at room temperature. It will keep, refrigerated, 3 days.
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