Wild greens boiled and dressed with olive oil and lemon.
Ingredients
Scale
Measurement units
- mixed wild greens or spinach
- extra virgin olive oil
- lemon juice
Ingredients
Scale
Measurement units
- mixed wild greens or spinach
- extra virgin olive oil
- lemon juice
Instructions
Blanch the greens
Blanch the greens
Tomorrow's Meal
Crispy Horta Fritters with Lemon Yogurt
Leftover boiled greens squeezed dry, mixed with feta and chickpea flour, pan-fried into golden crispy patties
You'll need to pick up:
Chickpea flour (or all-purpose flour)Feta cheeseEggsOlive oil for fryingGreek yogurtFresh lemon
Quick overview:
- 1.Squeeze cold horta thoroughly to remove excess moisture
- 2.Chop greens finely and mix with 1/2 cup crumbled feta, 1 egg, and 1/3 cup chickpea flour until bound
- 3.Form into 2-inch patties, chill 15 minutes
- 4.Heat olive oil in skillet over medium-high heat
- 5.Fry patties 3-4 minutes per side until golden and crispy at edges
- 6.Mix Greek yogurt with lemon juice and zest for serving sauce
- 7.Serve fritters hot with lemon yogurt and extra feta
Before you cook
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