Theodore Kyriakous Fricassee Of Green Dandelion Leaves Food

LAMB FRICASSEE: GREEK STYLE LAMB & GREENS IN AVGOLEMONO SAUCE

Steps:

• A traditional Greek dish made with lamb and greens in a refreshing lemon sauce.
• Season the meat on both sides with salt and pepper.
• Heat olive oil in a pot and brown the meat in a few batches all around. About 5-8 minutes. Do this in batches as to avoid overcrowding the pot. Overcrowding the pot will prevent the meat from browning.
• Note: the meat can also be browned in the oven by placing it in a baking pan, drizzled with olive oil and seasoned with salt and pepper. Roast at 500 °F, 260 °C for about 10 minutes.
• Add the sliced scallions to the pot with the meat and cook over high heat for 3-5 minutes or until the scallions soften a bit.
• Cover the meat with water and bring to a boil.
• Cover the pot with the lid and reduce the heat to a medium low. Cook for approximately 1 and ½ to 2 hours or until the meat is tender. Stir often and add more water if needed.
• Wash, dry, and coarsely chop the greens.
• Once the meat is soft, add the chopped greens to the pot, cover with lid and cook until they are wilted.
• Taste and add more salt and pepper if desired.
• Prepare the Avgolemono sauce by combining the egg yolks, lemon juice, and corn starch in a small bowl. Whisk until smooth.
• Temper the sauce by adding about ½ cup of hot liquid from the pot and whisking to combine.
• Pour the sauce into the pot and mix to distribute.
• Cook over medium heat 3-5 minutes. Stir in the chopped mint and dill and serve.
• Enjoy!

GREEK STEWED PORK AND GREENS IN LEMON SAUCE FRICASSEE

Steps:

• Heat (medium to high) a heavy pan with 2 teaspoons olive oil. Add the bay leaves, allspice and some pepper and brown the meat on both sides, about 2-3 minutes each side. Do not cook the meat completely. You can do this in batches so as to not crowd the meat.
• In a pot, heat the rest of the olive oil and sauté the onion, the spring onion and the leek until soft. Add the dill and sauté 1-2 minutes more.
• Once the meat is browned, place in the pot with the onion mixture and more pepper and salt. Add warm water enough to barely cover the meat. Cover the pot and simmer for about 1 hour, until meat is soft and tender.
• Open the pot and add chard and the lemon juice. Mix a bit with a large spoon. Continue to simmer for about 20 minutes, until chard has wilted. Mix occasionally so that all greens are wilted.
• Serve with bread.