With the Super Bowl on February 13 this year, enjoy some snacks with Greek flavor at your viewing party and/or pre-Valentine’s Day get together. Whether you’re supporting your favorite team or just interested in the half time show and the commercials, enjoy the following recipes on Super Bowl Sunday.
1 medium cucumber, diced
1/2 teaspoon Greek sea salt, divided
2 tablespoons Greek extra virgin olive oil
1 clove garlic, crushed
2 tablespoons fresh lemon juice
1 cup Greek yogurt
A pinch of chili powder, or to taste
1/4 teaspoon freshly ground pepper
1 ripe avocado, cut into cubes
1-2 tablespoons fresh chopped mint
Toasted or grilled pita bread, cut into triangles, or store bought pita chips, to serve
Place the diced cucumber in a large colander over a bowl and sprinkle with 1/4 teaspoon of the salt. Allow the excess liquid to drain for about 20 minutes. In a separate mixing bowl, whisk together the olive oil, garlic, lemon juice, yogurt, chili powder, pepper and the remaining 1/4 teaspoon of salt. Mix well to combine completely. Add the avocado and the drained cucumber. Stir together. Add the mint and stir to evenly combine. Serve with toasted or grilled pita bread triangles or pita chips.
Greek Greens on Toasted Bread
For the toast:
2 tablespoons Greek extra-virgin olive oil, divided
1 baguette, cut into 24 slices (about 1/4-inch thick)
1/4 teaspoon Greek sea salt
For the greens:
1 bunch Swiss chard, kale, or spinach leaves
4 tablespoons Greek extra-virgin olive oil, divided
1 medium red onion, finely chopped
3/4 teaspoon Greek sea salt, divided
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/4 cup crumbled feta, Dodonis
For the toasts:
Preheat the oven to 350 degrees F. Brush a large, rimmed baking pan with 1 tablespoon of the olive oil. Place the bread slices on top and brush with the remaining tablespoon of oil. Season with salt. Place in the oven and toast for about 6 minutes. Rotate the pan front to back and continue baking until the toasts are golden brown all over, for a few more minutes. If some are browning faster than others, remove the ones that are done and continue baking the rest. Transfer to a wire cooling rack until they are at room temperature.
For the topping:
Wash the chard, kale or spinach thoroughly, chop into 1-inch pieces, and set aside. Heat a large skillet over medium low heat and add 2 tablespoons of the oil. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender about 12-15 minutes. Add the garlic and red pepper flakes and cook for about 2 minutes, stirring constantly until the garlic is fragrant.
Add the greens with the remaining salt and allow them to wilt. Stir, adding a little water if needed to prevent the garlic from burning, until the greens are tender, not mushy, about 5-8 minutes. Remove from heat and allow to cool for a few minutes before stirring in the crumbled feta and the remaining olive oil. Top the toasts with the greens mixture and serve warm.
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