Aunt Lori’s Braised Greens (Lahanika sto Fourno a la Theia Lory)

Last time Mama returned from Greece, she brought with her this recipe for a wonderful dish she’d had at her sister-in-law’s house. If you want to be eating greens, but aren’t sure you’ll like them, this is the place to start. It’s a very easy recipe, but you have to allow plenty of time for all the washing and slicing of greens and herbs. Once that’s done it comes together fairly quickly.

Ingredients

2 onions, chopped
3 leeks, cleaned well and sliced
1 bunch scallions, sliced
1 bunch dill, sliced
1 bunch white chard, washed and sliced (if the stems are big and thick, I separate them from the leaves, slice thinly, and add them at the same time as the leeks)
1 bunch spinach, washed and sliced
3 big tomatoes, diced
feta cheese (optional)
Ingredients for Theia Lori Greens

Heat 1/4 cup olive oil in a large pot or dutch oven.
Sauté the onions for about 5 minutes.
Then add the leeks, scallions and parsley (and possibly chard stems) and sauté for 10 minutes more
Add the chard to the pot and cover with the lid. Give the chard a few minutes to wilt down so that you have room for the spinach.
Greens in the pot.

Take the lid off and give the pot a couple of quick stirs, then add the spinach. Put the lid back on and give the spinach a few minutes to wilt down. Take the lid off, add the tomato and stir it in. Also add some salt and pepper. Simmer for about 10 minutes with the lid off.

Tomatoes adde to the greens.

Put in baking pan, put some chunks of feta on top. (I like to grate the feta.)
Bake at 350 for 20 minutes

Mama’s Variation:
Finish under broiler for 5 minutes.

Vegan/Nistisima Variation:
Omit the feta. It will still taste great.

10 Comments »

  1. Comment by Ivy

    I’ve never tried this recipe before but if it didn’t have tomato in it, it would be something like spanakopita without the crust.

  2. Comment by Laurie Constantino

    This looks incredibly good. I love greens of all kinds. And also - could it really be a Greek named Lori? I’ve never heard the name used there.

  3. Comment by lulu

    Hi Ivy, good point!

  4. Comment by lulu

    Hi Laurie, yes there’s really a Greek named Lori. I’ve met her in person, so I can attest to her existence. :-) I’ll ask Zoe about the name.

  5. Comment by Laurie Constantino

    Most people on the island really struggle with my name and sometimes go through multiple versions before they get it right. There’s a number of people who can’t get beyond calling me Lauren for a reason I can explain. It’s very trivial, but does bug me a wee wee bit.

  6. Comment by lulu

    Okay, it turns out that “Lori” is really “Eleftheria,” but her family for some reason nicknamed her “Lori.”

    So there’s two of you in Greece. (When you’re there, that is!)

  7. Comment by lulu

    Hmm, it surprises me that it’s a struggle, since “Lo” and “ri” are both perfectly normal Greek syllables. On the other hand, I’m often surprised at what heavy weather Americans make of “Zoe.” I guess a lot of people just can’t get a handle on anything unfamiliar. Still, “Lauren” for “Laurie” is pretty funny, albeit annoying. I know it’s trivial, but still, it’s your name, which is part of who you are.

    I wonder if Lori has the same problem?

  8. Comment by Marion Bergstrom

    I have attempted to write a comment here but every time I submit it times out the screen or gives an error. Do you think the author could possibly check into the reason it keeps messing up?

  9. Comment by jennifer

    I love the vibrant colour of this dish and the fact it uses spinach which I don’t like on its own. Great pictures

  10. Comment by Lori Demetropoulos

    Hi! Wonderful recipe. =) I am a Lori who has lived in Greece and in the US. My family is from the Alexandroupoli area.

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