Greek wild greens stewed with onions, herbs and paprika
Course: Appetizer, Side Dish
Keyword: Greek, Tsigarelli, Wild greens
16ozmixed wild greensespecially purslane, dandelions, and nettles, if available
2large cloves garlicfinely chopped or grated
1small4 oz white onion, diced
2ozspring onionssliced ¼ inch
4ozwild fennel greens stems removed
small handful fresh chopped mint or dill optional but recommended
5Tablespoonsextra virgin olive oil
Pinchof cayenne pepperor crushed red pepper flakes, to taste
Kosher saltas needed for blanching and seasoning
Lemon wedges, for serving
Bring a pot of salted water to a boil and blanch the greens and fennel or carrot leaves for 30 seconds to one minute, or until they’re tender and taste good to you. (Some greens may take longer to cook than others).
Remove the greens to a tray, spreading them out to cool naturally. If your greens are longer than 3 inches, chop them roughly. Squeeze the greens of their water and reserve, it is ok if a little water still clings to some of them, as it will help the pan not dry out as they cook with the oil and onions.
Meanwhile, cook the garlic in the oil until it begins to turn golden.
Add the onions to the pan and cook for 2 minutes more. Add the paprika, cayenne or red pepper, mint or dill, along with a pinch of salt and cook a minute more. Add the greens, stir to coat with the oil, and adjust the seasoning for salt. Simmer the greens for 5-10 minutes more, when the greens are tender and taste good to you, serve warm or at room temperature, with lemon wedges on the side.
To make the dish as pictured with lamb, take some lamb stew meat, season it with salt and pepper, cover with water and bring to a simmer, covered, until the meat is tender, about 1.5 hours. Cool the lamb, then pat dry. Brown the lamb in oil, seasoning with salt and pepper before serving, and arrange the hot, tender chunks of lamb on the finished dish of greens.