Warm Greens

From The Olive and the Caper: Adventures in Greek Cooking

Cookbook

Author(s): Susanna Hoffman

Page 267

Cuisine: Greek

Course: Sides

Photo by Zosia

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Zosia

Reviews

1 reviews, average rating 4.0 / 5

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Zosia

13 years ago

★ ★ ★ ★ ★ 4/5

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Yet another twist on a dish of cooked greens. This time olives and a squeeze of lemon juice brighten the flavour.

I used Swiss chard, adding the sliced stems to the garlic and (1 tbsp only) olive oil and cooking them for a few minutes before adding the leaves. I didn’t add extra water as the water still clinging to the washed leaves was enough. Of course, it being chard, the dish was done in just a few minutes.

Delicious!

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