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Blanched bitter greens with lemon and olive oil. A Corfiot table constant — simple, honest, and good.
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ingredients
🥬 PRODUCE
•
600g mixed bitter greens — dandelion, chicory, mustard greens, or chard
•
Juice of 1–2 lemons
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
Salt
•
Black pepper
Corfu
Bitter Greens with Lemon
Wilted bitter greens with lemon and good olive oil.
Blanched bitter greens with lemon and olive oil. A Corfiot table constant — simple, honest, and good.
Ingredients
🥬 PRODUCE
— 600g mixed bitter greens — dandelion, chicory, mustard greens, or chard
— Juice of 1–2 lemons
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Wash greens thoroughly.
— Remove very tough stems.
— Tear into manageable pieces.
Method
STEP 1 — BLANCH
— Bring a large pot of well-salted water to a boil.
— Add greens.
— Cook 3–5 minutes depending on type.
— You're looking for:
— Wilted and tender
— Bitterness softened
— Color still vibrant
STEP 2 — DRAIN & PRESS
— Drain well.
— Press out excess water firmly.
👉 Wet greens dilute everything. Press until no more liquid runs out.
STEP 3 — DRESS
— Arrange on a plate.
— Dress with:
— Generous pour of olive oil
— Lemon juice
— Salt and black pepper
— Serve warm.
Chef's Note: Bitter greens are not a garnish on Corfu — they are a course. Serve them simply and with confidence.