serves
4
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- ¼ cup extra-virgin olive oil, or more to taste
- 1.2 kg (2½ lb) fresh, preferably mixed tender greens, such as spinach, sorrel and dandelion, trimmed and washed well
- 2 large onions, halved and sliced
- 1 large fennel bulb, trimmed, quartered, and thinly sliced, plus
- 1 scant tsp ground fennel seeds, optional
- 2 garlic cloves, minced
- ¼ cup tomato paste or 3 tsp sweet paprika
- 1¼ cups snipped fresh dill
- Salt and hot paprika or cayenne pepper (optional), to taste
- Warm pita and sliced feta, to serve
Instructions
- Heat 1½ tablespoons (30 ml) of olive oil in a large pot or wok. Steam the greens in increments in the olive oil, covered and over low heat, until wilted, then drain completely.
- Heat the remaining olive oil in a large skillet and cook the onions, stirring, over medium heat until soft, 5 to 7 minutes. Add the sliced fennel bulb and ground fennel, if using, and cook together with the onions for about five minutes. Add the garlic, tomato paste or paprika, and stir for about 3 minutes.
- Add the wilted greens, and simmer over low heat, uncovered, until the greens are soft and all the pan liquids have cooked off, about 20 minutes. Stir in the dill about five minutes before removing from heat. The dish should be fairly dry. Adjust the seasoning with salt and sweet or hot paprika or cayenne.
- Pour a little fresh olive oil over the greens once they are cooked, if desired, and garnish with feta. Serve with warm pita bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
