Welcome to Day #5!

Eating greens is one of the most beneficial aspects of the Mediterranean diet, particularly in the Greek diet. There are over 80 different kinds of edible wild greens in Greece.

Typically, the greens (called horta in Greek) are boiled and then served warm or at room temperature with some good extra virgin olive oil, a squeeze of lemon and some feta. They are also added and cooked with beans, eggs, fish, and meat. But my favorite is when they are made into a savory pie known as hortopita (greens pie).

Wild greens (and herbs) are the secret weapon of the Mediterranean diet, even though they are often overlooked, and it’s a shame because they are one of the most nutrient dense foods that exist.

Greens are rich in antioxidants including flavonoids and polyphenols. They are also a great source of omega-3 fatty acids, vitamins A,C K, and E as well as many minerals.

Today’s Challenge: Eat a large serving of greens

*Aim to eat greens at least 3 times a week.

What Greens Can You Eat

Here is a selection of greens to choose from:

• Dandelion greens: A common weed, but very nutritious.
• Chicory Greens: A green that is a bitte, but once cooked becomes milder.
• Beet Greens: The greens of the beets are delicious and consumed alone or with the bulbs.
• Amaranth: We know amaranth more for its seeds, but the leaves are delicious and nutritious.
• Nettles: Yes, you heard right nettles. Obviously, you don’t eat these raw. Handle carefully with gloves and eat them  boiled.
• Purslane: Another weed which is a great source of minerals and has a citrusy flavor.
• Collard Greens/Mustard Greens/Turnip Greens: Typically used in Southern cuisine, they can also be prepared Mediterranean Style.

How Do You Prepare Greens

1. Wash well. Soak in water and rinse. Soak a second time in water with a teaspoon of vinegar to loosen any dirt left.
2. Place in a large pot of boiling water. Boil for 3 -10 minutes depending on toughness of greens
3. Drain, save some of the cooking water.
4. To preserve the bright green color, once cooked, place in a bowl with ice cold water and then drain and add some fresh lemon juice. Otherwise you can serve right away. 
5. Serve with a bit of the cooking water, extra virgin olive oil, more lemon and season with salt and pepper. Serve as is as a side or as I like it: as main with feta and a slice of whole grain bread.

Where to find greens

• Farmer’s Market

And of course, if you are unable to find these greens above, spinach or kale are fine substitutes.

Mediterranean Recipes with Greens

You can pretty much use any greens with each of these recipes

Hortopita: Greek Spinach and Greens Pie with Herbs and Feta Cheese

Black-Eyed Peas and Spinach

Roasted Beans with Spinach

Greek Stewed Pork and Greens in Lemon Sauce

Alright we'll see you tomorrow!