There are many delicious, seasonal leafy greens to enjoy in the autumn. Packed with nutrients and fiber, leafy greens are often the side dish of choice for practically any meal in traditional Greek cuisine. The classic method of cooking them is probably the simplest, just boil or steam and serve with a drizzle of Greek extra virgin olive oil and a squeeze of fresh lemon juice. Leafy greens can also be the star ingredient in various recipes, including savory pies, side dishes, or vegetarian main courses.
Leafy Greens with Rice and Veggies
Swiss chard. Photo by Benjamin Lizardo, via Unsplash
1 bunch leafy greens, such as Swiss chard or collard greens
4 tablespoons Greek extra virgin olive oil
1 large onion, diced
2 large carrots, diced
2 celery stalks, diced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 teaspoon Greek sea salt
1/2 teaspoon cumin
1/4 teaspoon freshly ground pepper
2 cups cooked rice
2 cups cooked beans, such as white beans or chickpeas
Set a pot of water to boil as you prepare the vegetables. Rinse the leafy greens and remove the tough stems from the collard greens, if using. Chop into 1-inch pieces. Add a pinch of salt to the pot of boiling water and add the chopped greens, cook for about five minutes then remove from heat and drain. In a separate large pot or Dutch oven, heat the olive oil over medium high until it shimmers. Add the onion and cook until translucent. Add the carrots, celery, red and green peppers, the salt, cumin and freshly ground pepper and cook, stirring constantly, until the vegetables have released their flavors and are slightly softened. Stir in the cooked greens and sauté. Add the cooked rice and the cooked beans and stir to combine well. Remove from heat and serve immediately as a vegetarian main course or as a side dish.
To cook the rice, bring 3 and 1/2 cups of water to a boil in a saucepan, add 1 and 1/2 cups white rice, and 1/2 teaspoon of salt, stir. Reduce heat to a simmer and allow the rice to absorb the water. To cook brown rice, bring 4 cups of water to a boil. Stir in 1 and 1/2 cups brown rice and 1/2 teaspoon of salt. Reduce heat to medium and simmer until the brown rice absorbs the water.
To cook dried beans or chickpeas, rinse and sort the beans and then soak the overnight in a large, deep pot with enough water to cover them by two inches at least. After 6-8 hours of soaking and when you are ready to cook them, drain the soaking water and refill the pot with fresh, cold water enough to cover the beans by at least two inches. Bring to a boil over medium high heat then reduce to medium and simmer, skimming and discarding the foam that may form on top. After about 30 minutes, add 1/2 teaspoon salt or to taste. Continue cooking until beans are cooked completely, but not disintegrated.
ATHENS - The appeal of Greece and the East Mediterranean as an ideal region for luxury cruising will be one of the main highlights of the 7th Posidonia Sea Tourism Forum (PSTF), scheduled to take place in Thessaloniki on the 25th and 26th of April, 2023, according to its Press Release.
FALMOUTH, MA – The police in Falmouth have identified the victim in an accident involving a car plunging into the ocean on February 20, NBC10 Boston reported.
To purchase a gift subscription, please log out of your account, and purchase the subscription with a new email ID.
On April 2, 2021, we celebrated The National Herald’s 106th Anniversary. Help us maintain our independent journalism and continue serving Hellenism worldwide.
In order to deliver a more personalized, responsive, and improved experience, we use cookies to remember information about how you use this site. By Continuing to access the website, you agree that we will store data in a cookie as outlined in our Privacy Policy.
We use cookies on our site to personalize your experience, bring you the most relevant content, show you the most useful ads, and to help report any issues with our site. You can update your preferences at any time by visiting preferences. By selecting Accept, you consent to our use of cookies. To learn more about how your data is used, visit our cookie policy.
You’re reading 1 of 3 free articles this month. Get unlimited access to The National Herald. or Log In
You’ve reached your limit of free articles for this month. Get unlimited access to the best in independent Greek journalism starting as low as $1/week.