LAPSANES YIAHNI (Wild greens Stew)



Wild Greens (washed and prepared)

Dill (finely chopped)

Onion (diced)


Olive Oil


Lemon Juice

Bitter orange Juice (Kitromilo)


Boil the Wild Greens in a saucepan with water and a little salt, taking care not to overcook them. Drain and place to the side.

Sauté the onion and garlic in the olive oil until golden, then add the finely chopped dill and stir until fragrant. Add the cooked wild greens and stir well. Add the Lemon and bitter orange juice, salt and pepper and leave to cook over a low heat.

Served hot or cold with toast and black olives.

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