The Olive and the Caper: Adventures in Greek Cooking
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Recipe Reviews
Zosia from Toronto, ON
Yet another twist on a dish of cooked greens. This time olives and a squeeze of lemon juice brighten the flavour.
I used Swiss chard, adding the sliced stems to the garlic and (1 tbsp only) olive oil and cooking them for a few minutes before adding the leaves. I didn’t add extra water as the water still clinging to the washed leaves was enough. Of course, it being chard, the dish was done in just a few minutes.
Delicious!
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