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!”
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
Recipe adapted from Diane Kochilas; Content and photo courtesy of Oldways.
Leave a comment