Olive Oil Dishes
Sautéed Aegean Wild Greens
Seasonal wild greens such as chicory or radish leaves, brought together with garlic and olive oil.
- Prep + Cook
- 25 min
- Servings
- Serves 3
- Difficulty
- Easy
- Cuisine
- Aegean
Ingredients
- 500 g fresh Aegean greens (chicory, radish leaves, etc.)
- 3 tbsp Pure Verda extra virgin olive oil
- 2 cloves garlic
- 1 lemon
- Salt
Preparation
- 1
Trim and wash the greens thoroughly; chop coarsely.
- 2
Boil in salted water for 4-5 minutes and drain.
- 3
Heat the olive oil in a pan and lightly sauté the garlic.
- 4
Add the drained greens and toss for 3-4 minutes; season with salt.
- 5
Remove from heat; serve warm with a squeeze of lemon.
Tips
- It makes a wonderful breakfast alongside a boiled egg.
Try this recipe with Pure Verda
Our extra virgin olive oil adds a true Aegean touch to your recipes.
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