Horta vrasta for Today’s menu, in Greek it means boiled leafy greens. Swiss chard is one of my favorite vegetable, it’s a tasty and nutritious green vegetable. The leaves are mild flavored, similar to spinach.
2 bunches Swiss chard (white ribbed or a mixture of colors like rainbow, red, yellow about 2 pounds)
4 cups baby spinach
1/2 small green cabbage, shredded
1 can cannelloni (BPA Free Lining) drain and rinse
1 tablespoon 7 spices
Sprinkle fruity olive oil
1/2 juice of a lemon
Sea salt to taste
Freshly ground black pepper to taste
Serve sprinkle dried Pichuberries and avocado
When I went to the farmers’ market St. Anthony Monastery was selling homemade fig bars which I added to my dish.
- Wash the greens thoroughly under running cold water. Pat dry with paper towels and remove any thought woody stems.
- Cook the greens, Swiss chards, and spinach in a steamer or boil it in a hot water, but only for a few minutes | 2-3 minutes or until wilted and just tender. Use your colander to strain the vegetables.
- Whisk together the fruity olive oil, lemon, salt, and pepper.
- Once on the plate, add the Pichuberries or avocado and one of the fig bars.
- Food is science
