Greek Greens ♥


Real Food, Fast & Healthy. Year-Round Kitchen Staple. Budget Friendly. Great for Meal Prep. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.
Greens Are So Perishable, Take Up So Much Room
At the farmers market, my intentions' eyes are too often bigger than my reality's stomach, especially with greens that have short shelf-lives. And then the greens take up so much room in the fridge and are susceptible to frostbite there too.That's why the technique for Greek Greens is life-changing. Now, when I come home from the farmers market with greens, especially beet greens that would otherwise go to waste, I start a pot of water to boil before putting away the other vegetables. Here's why.



Frankly, I crave these Greek Greens, especially made with chard. A couple of big bunches of chard are a good start to lunches throughout the week: just add a little cottage cheese, other leftover vegetables and I'm good. Another favorite? Beet greens but only if they're young and tender.
How to Cook Greek Greens
The detailed recipe is written in traditional recipe form below but here are the highlights in a few easy steps. You can do this!






You Might Wonder Be Wondering ...
Have another question? Ask away, I'll do my best to answer!- What Makes These Greek Greens? Tradition. This is a traditional Greek dish called "Horta Vrasta" [HOR-tah vrah-STAH].
- Aren't Greek Greens really just boiled greens? Well, yes. But I like the sound of Greek Greens better because, well, isn't it a lot more appetizing than "boiled" greens?!
- Are Greek Greens blanched? flash-cooked? Yes. These are just different terms for the same cooking process.
- Does this technique work with all greens? No. It doesn't work with radish greens, they turn to mush in seconds. And it doesn't work with "baby" greens like baby kale, baby spinach, etc. which are just too tender for the boiling water treatment. My advice? Baby greens are salad greens, just eat them raw. Save this technique for sturdy greens and mature greens. I'm also not fond of kohlrabi greens cooked this way.
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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe hits the mark, go ahead, save and share! I'd be honored ...
How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe hits the mark, go ahead, save and share! I'd be honored ...
GREEK GREENS
Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 4
Time to table: 25 minutes
Serves 4
Water to boil
Table salt
Big bunch of greens
Bring a pot of water to boil. Add a generous amount of salt.
Wash the greens well under running water. As the leaves are washed, stack them so that the junctions of the stems and leaves are lined up. In one big bunch, cut the leaves from the stems, then cut the leaves into roughly two-inch squares. Cut the stems and ribs into half-inch lengths.
Add the leaves, submersing them into the boiling water if necessary, and let them cook until tender, several minutes, tasting as you go along for doneness. Transfer the greens to a colander (use a couple of slotted spoons or a spider). While the water's still hot, add the chopped stems and ribs, let them cook for about 5 minutes or until tender. Let the leaves, stems and ribs cool and drain, then refrigerate for up to two or three days.
ALANNA's TIPS & KITCHEN NOTES


GREEK GREENS with BEETS
Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 1 to many
Time to table: 5 minutes
Serves 1 to many
Greek Greens
Cooked beets (how to cook beets), cut into small bites
Splash of good vinegar
Splash of good olive oil
Salt and pepper to taste
Combine all the ingredients, serve and savor!
GREEK GREENS & FISH PASTA SALAD
Hands-on time: 15 minutes (if greens are already cooked)
Time to table: 15 minutes
Serves 4
Time to table: 15 minutes
Serves 4
Splash olive oil
1 tablespoon fresh grated ginger
1/2 pound (or more) tilapia or other mild-flavored fish, cut in one-inch pieces
8 ounces (225g) pasta, cooked
Chilled Greek Greens, stems and leaves
1/4 cup low-fat mayonnaise
2 tablespoons good mustard
1 teaspoon fresh grated ginger
Salt & pepper
Heat the olive oil in a skillet. Add the ginger and the fish and let cook for 5 - 6 minutes, until the fish is done. Meanwhile, collect the cooked pasta and Greek Greens in a bowl. Add the remaining ingredients and the cooked fish. Gently combine. Serve immediately. Delish!
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For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.More Favorite Recipes for Leafy Greens
~ Vegetables 101: What Are Bitter Greens? ~~ Vegetables 101: How to Revive Fresh Greens ~
~ Asian Greens ~
~ Quick "Massaged" Kale Salad ~
~ Braised Collard Greens ~
~ more recipes for leafy greens ~
from A Veggie Venture
~ Slow-Cooked Greens & Smoked Turkey ~
~ Greens & Grits ~
~ Shrimp with Tomatoes, Spinach & Feta ~
~ more leafy green recipes ~
from Kitchen Parade
Seasonal Eating During the Height of Summer
Tomato & Zucchini Salad (< so many favorites this week, there's no picking just one!)






















Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
© Copyright Kitchen Parade
2005, 2007, 2009, 2020 & 2021
© Copyright Kitchen Parade
2005, 2007, 2009, 2020 & 2021
Can I just tell you how happy I am to have discovered this webpage? My husband does not understand my love of beets, particulary golden beets. So I'm happy to have a found a cache of recipes to entice over to our side. Thanks.
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