The Sautied greens are a traditional recipe, that make it in many parts of Greece, from Crete, to Epirus and Macedonia. Many herbs can be cooked in this way, such as collard greens, the Myronia, nettles, spinach, fennel, the kafkalithres, leeks, spring onions, the blites etc.. Tastier course mixtures of various grasses, but one kind alone. Here we show in detail and with photos step – step, This way of cooking. From radicio.com
Greens: 1 kilo
Ελαιόλαδο : 2 tablespoon and extra for serving
Onion: 1 moderate
Garlic: 4 – 5 cloves
chilli: little – optional
Salt, pepper: as you like
Water or vegetable broth: 2 mugs
Lemon squash: 2 spoons and extra for serving
Wash thoroughly and clean the greens (1 kilo). Throwing dry leaves yellowed and thick roots. the chontrokovoume.
Chop an onion. Heat 2 tablespoons olive oil in a saucepan and add the onion. Cook over medium-low heat, stirring regularly, until smooth and well begin slightly changing color, about 5 minutes. We add 4 – 5 cloves chopped garlic and chilli if we just (sweet or spicy, depending on our taste). We continue to saute for 1 minute more.
Add half the greens and strengthens the fire. Stir and when the greens lose their volume, add the rest.
also add 1/2 teaspoon salt and 2 cups water (we can put half – half the water and vegetable broth).
Reduce heat to medium and cover the pot. Simmer until the vegetables are tender 25 minutes (if the grass is very tender, you may need to boil less). Uncover the pot and turn up the heat, to evaporate the water almost all the water. Stir and check regularly (It will take about 10 minutes). Remove from heat, we add 2 tablespoons lemon juice, extra olive oil and taste for seasoning. Serve tepid or at room temperature.