Greens – The Greek Way
The first lunch at Oldways’ first Mediterranean Diet Conference was a Greek lunch, prepared by Diane Kochilas, an American-Greek cookbook author and teacher. This recipe celebrates the marriage of greens and olive oil, for as Greek doctor and nutrition scientist Antonia Trichopoulou always says, “olive oil makes the vegetables go down!”
Active time
20-35 minutesTotal time
20-35 minutesYield
4 servingsNutrition
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Ingredients
1½ pounds (approximately) of sweet or bitter greens of choice: Rainbow Chard, Kale, Collards, Sweet Dandelion, Chard, or bitter greens such as mustard greens, bitter dandelions and the whole range of wild chicories
Salt to taste
2 tablespoons (approximately) Extra-virgin Greek olive oil
Lemon juice or red wine vinegar
Instructions
- Trim and wash the greens. Coarsely chop.
- Bring a large pot of water to a rolling boil, season generously with salt, and drop in the greens. Boil until tender. Times will vary depending on the greens, with chard and beet greens taking about 8-10 minutes and kale, mustard, collard or turnip greens taking about 20-25 minutes. There’s nothing magical about the timing. “Tender” is entirely up to you.
- Drain and serve drizzled generously with olive oil, and seasoned with salt and vinegar.
- Serve warm or at room temperature or cold.
Recipe adapted from Diane Kochilas; Content and photo courtesy of Oldways.
Nutrition
Calories: 140Fat: 8g
Saturated Fat: 1g
Sodium: 210mg
Carbohydrate: 15g
Fiber: 6g
Protein: 7g
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