Fruitsaladoftheancientgreeks Recipes

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GREEK GREENS



Greek Greens image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 cup thinly sliced red onion
1 cup thinly sliced fennel
3 cloves garlic, thinly sliced
Kosher salt and finely ground black pepper
2 tablespoons tomato paste
1 bunch Swiss chard leaves, sliced 3 inches wide
1 bunch collard greens, stemmed and sliced 3 inches wide
1 bunch lacinato kale, stemmed and sliced 3 inches wide
2 tablespoons finely chopped fresh dill
Juice of 1 lemon

Steps:

  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
  • Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
  • Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
  • Cover the pan with a lid.
  • Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.

FRUIT SALAD OF THE ANCIENT GREEKS



Fruit Salad of the Ancient Greeks image

Christopher Williams, BellaOnline's Greek Food Editor http://www.greek-recipe.com/ancient-fruit-salad/

Provided by Rita1652

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 honeydew melon
2 ripe peaches, pit removed and cut in to 1/2-inch pieces
2 pears, cored and cut in to 1/2-inch pieces
1 bunch red seedless grapes, removed from the stems
1/2 cup chopped almonds
1/2 cup yellow grapes
2 glasses dry red wine
1/2 cup honey

Steps:

  • Cut the melon in half and remove the flesh carefully so as to leave the rind intact allowing it to be used as a pair of bowls.
  • Cut the removed melon flesh into 1-inch pieces.
  • In a large bowl mix the fruit and the almonds. Divide the mixture between the two melon rinds.
  • In a small pan mix the honey and wine (or grape juice) and heat over a low flame stirring until the honey is dissolved.
  • Pour the honeyed wine over the fruit in the two melon halves.
  • Refrigerate the whole for about an hour prior to serving.

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