When your garden lettuce turns bitter and is no longer suitable for use in a salad, it can still be delicious as a cooked green!
No, you don’t have to worry about the bitterness. It will disappear as the greens cook.
I discovered this only this year. A friend called me to tell me about seeing a similar recipe on a cooking show.
Now it’s one of our favorite dishes and I fix it once or twice a week. I call it Mediterranean Cooked Greens.
What to Do
Take a large bowl half filled with water to the garden with you when you pick. Immerse the lettuce — or whatever mix of greens you’re picking — in the water immediately after picking it.
You’ll need a bowl full. Lettuce like spinach shrinks when it cooks.
One Green or Many
You can use one variety of greens or use a mix of lettuces and other greens. Beet greens, borage, spinach, any oriental greens, arugula, romaine lettuce and any other kind of lettuces you may have.
Harvest good looking leaves. They can be large or small.
- Wash leaves. Dry well.
- If leaves are big, I usually tear them. Place in large bowl and drizzle with olive oil.
- Add about 3 medium coarsely chopped onions.
- Toss ’till well coated with oil.
- Place in lightly oiled baking dish. Mash down. (It will shrink as it cooks.)
Bake 350 degrees for 30 minutes. Remove from oven and cover with a top or a tent of tin foil. This keeps the greens moist and soft. Return to oven and bake 15 to 25 more minutes.
Salt and pepper to taste if desired.
To make this dish even better serve with crumbled feta cheese on top and some type of cornbread.
In case you want to check out the original recipe for Wild Greens Pie that my friend saw on the cooking show, here’s the link.
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