Sweet greens stew (vlita giachni)
Sweet greens stew (vlita giachni)
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Sweet greens stew (vlita giachni)
Υλικά
- 1 kg wild greens (vlita), cleaned and washed
- 1 potato, peeled
- 150 g flat green beans, trimmed
- 2 baby zucchinis, halved
- 2 ripe tomatoes, peeled and roughly chopped
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- ½ bunch fresh parsley (leaves only, finely chopped)
- ½ bunch fresh dill (leaves only, finely chopped)
- 100 ml extra virgin olive oil
- Salt
- Freshly ground black pepper
Εκτέλεση
In a wide pot over medium heat, warm the olive oil and sauté the onion and garlic until softened and fragrant.
Add the potato and sauté for 2-3 minutes. Then add the green beans and zucchini. Continue cooking for another 2 minutes, allowing the vegetables to become coated with the olive oil and release their aromas.
Add one glass of cold water, season with salt and pepper, and once the dish comes to a boil, cover the pot and simmer for about 10 minutes.
Next, add the cleaned wild greens on top of the vegetables, followed by the tomatoes, parsley, dill, and spring onions. Lower the heat, cover the pot, and continue simmering.
Check the dish occasionally and adjust the seasoning if needed.
Once the greens have wilted and the vegetables are tender, remove the lid and continue cooking for another 15 minutes, until the excess liquid evaporates and the sauce becomes rich and glossy.
Remove the pot from the heat and allow the dish to rest for a few minutes before serving.
Serve in deep plates with all the vegetables and their flavorful sauce. Add a few drops of extra virgin olive oil, if desired.
Serve with feta cheese.
The secret to this recipe is not adding too much water during cooking. The wild greens, tomatoes, and vegetables naturally release plenty of moisture, creating a rich, silky sauce full of the flavors and aromas of summer.
