Greek recipe from the Ionian island of Corfu,
INGREDIENTS:
1 ½ kg mixed greens, spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference
trimmed and washed well
3 spring onions
3 springs fresh garlic greens
3 cloves garlic
½ tsp sweet paprika
½ tsp hot paprika or hot pepper flakes ( or more if you prefer spicy)
1 batch Parsley chopped
1 batch dill chopped
1 tbsp. tomato paste
Salt Pepper
½ cup Olive oil
DIRECTIONS:
- Wash, clean and coarsely chop the greens
- Put water in a saucepan and as soon as it starts to boil, add the greens and boil them for 10 -15 minutes.
- Using a slotted spoon, remove the greens to a plate and keep 2 cups water in a bowl aside.
- Pour the olive oil in the pot, let it burn and sauté the garlic, the chopped onions, add the boiled greens.
- Add chopped dill and the parsley, add sweet and hot paprika,1 tbsp tomato paste, salt and pepper.
- Pour the water that we kept aside.
- Simmer until the greens are soft and left with a little juice.
