Greens – the Greek Way

Laurel F

Earlier this week, I wrote about the anniversary of Oldways launching the Mediterranean Diet Pyramid. This was followed by numerous scientific and culinary conferences where researchers updated their findings while the palate pleasing offerings of the Mediterranean were introduced to the fortunate delegates.

The first lunch at Oldways 1st Mediterranean Diet Conference was a Greek lunch, prepared by Diane Kochilas, an American-Greek cookbook author and teacher. Her recipe celebrates the marriage of greens and olive oil – a very tasty and nutrition-packed combination indeed.

As Greek doctor and nutrition scientist Antonia Trichopoulou, who has been instrumental in researching the eating pattern and passionately spreading the word always says, “olive oil makes the vegetables go down!”

Greens – the Greek Way

Makes 4 servings

Ingredients:
1½ pounds of sweet or bitter greens of choice: Rainbow Chard, Kale, Collards, Sweet Dandelion, Chard, or bitter greens such as mustard greens, bitter dandelions and the whole range of wild chicories
Salt to taste
Extra-virgin Greek olive oil, 2 tablespoons approximately
Lemon juice or red wine vinegar

Instructions:
1. Trim and wash the greens. Coarsely chop.

2. Bring a large pot of water to a rolling boil, season generously with salt, and drop in the greens. Boil until tender. Times will vary depending on the greens.

3. Drain and serve drizzled generously with olive oil, and seasoned with salt and vinegar.

4. Serve warm or at room temperature or cold.

Nutrition information per serving
• Calories: 140
• Protein: 7 grams
• Fat: 8 grams
• Saturated fat: 1 gram
• Carbohydrate: 15 grams
• Dietary fibre: 6 grams
• Sodium: 210 milligrams