Greekboiledeggswithlemonoilsauceovergreens Recipes

GREEK GREENS

Steps:

• Cut away any tough stems from the greens and discard. Wash the greens thoroughly and cut any very large leaves in half. Bring a large pot of lightly salted water to a boil. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water. Place greens in a baking dish, using a fork to loosen and separate the leaves. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Pour over the greens. Serve warm or room temperature.

GREEK GREEN BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
• Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

GREEK BOILED EGGS WITH LEMON/OIL SAUCE OVER GREENS

Steps:

• Hard cook the eggs. Peel and quarter.
• While eggs are cooking, whisk together the lemon juice, olive oil and mustard.
• Place greens on plates. Arrange 6 egg quarters over greens on each plate.
• Salt and pepper each plate, lightly.
• Drizzle sauce over each plate. Serve.

GREEK GREENS

Steps:

• Cut away any tough stems from the greens and discard.
• Wash the greens thoroughly and cut any very large leaves in half.
• Bring a large pot of lightly salted water to a boil.
• Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
• Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
• Place greens in a baking dish, using a fork to loosen and separate the leaves.
• In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
• Pour over the greens.
• Serve warm or room temperature.

GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS

Steps:

• In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
• If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
• Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
• Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
• Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
• Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.

GREEK-STYLE GREEN BEANS

Steps:

• Place the beans in a saucepan and cover with water; bring to a boil. Cook for 3-4 minutes or until crisp-tender; drain. , In a small skillet, saute onion in oil for 3 minutes. Add the beans; saute for 5 minutes or until tender. Reduce heat. Add the tomato, oregano, salt and pepper; cool 1 minute longer or until heated through.

GREEK GREEN BEANS

Steps:

• Wash beans and break them in half or slice them lengthwise.
• Place in a large pot of cold water.
• Heat the oil in a large skillet and sauté the onions until soft and translucent.
• Drain green beans and add to the skillet.
• Add the rest of the ingredients.
• Cover and simmer over moderate heat for about 1/2 hour.