Wild Greens & Tomatoes

How are you spending this summer? We were very fortunate to be able to travel around Greece, tasting wonderful food and swimming in the deep blue sea. This week we are bringing to you a recipe for one of the simplest and perhaps one of the most wonderful dishes we tasted while in Greece: wild greens with tomatoes and cheese!

Wild greens are found everywhere in Greece during the summer, sold in large bunches at local markets all around the country. There are endless varieties. The ones we selected are called vlita (amaranth) and have a subtle bitter, earthy taste which pairs perfectly with the sweet summer tomatoes. In this recipe we’ve used our tomato passata, so that you can easily prepare it in the winter, selecting more wintery greens. You can use whichever seasonal dark leafy greens you can find: chard, kale, spinach, collard greens. Anything goes!

In the classic recipe, greens are boiled and then fresh tomatoes are grated on top. A soft white cheese like mizithra or feta is crumbled and, of course, plenty of olive oil is drizzled on top. We followed this classic recipe and kept things simple. It is still summer after all, and we love feeling a bit more relaxed before the hectic winter begins. Do feel free to omit the cheese, to keep this vegan.

Serves 2 as main or 4 as a side

1kg dark leafy greens
1 bottle tomato passata (or 3-4 tomatoes, crushed)
1 tbsp olive oil plus more for drizzling
salt, freshly ground black pepper
150g soft white cheese (we used our organic feta), to serve

Thoroughly rinse your greens and remove any large stems (you can reserve them to make stock). We kept the leaves whole, but if you prefer you can roughly chop them.
Place your greens in a large pot of boiling water and cook for a few minutes until soft and tender. We used a very large pot and boiled the greens all in one go, for around 6 minutes, but you can also work in batches.

Drain and place your greens in a large salad bowl. While they are still warm, pour over the tomato passata, season with pepper and drizzle with the olive oil. Serve immediately with the feta cheese and more olive oil. If you are not using cheese, do add a bit of salt.

This dish is also perfect served cold. If you are serving it cold, let the greens cool down and place them in the fridge. Continue with the tomato, etc just before serving.

 

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