Stewed Greens and Zucchini in Lemon Vinaigrette

Horta ke Kolokythia Vrasta

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

DURING the rainy winter and early spring, there are plenty of wild mountain greens to blanch. Greeks love to dress their boiled greens with lemon and olive oil and serve them as salads. The best greens are gathered from the hills that surround the big cities on special weekend excursions, but they can also be bought from the weekly farmer’s markets. In the summer, when the soil dries out and there are no more tender wild greens, Greeks buy fresh amaranth shoots cut from the easily cultivate