This is a delightful side dish or topping for lathovrekta (Greek bruschetta) made with sweet leafy greens. I like to use a mix of spinach, chard, and sow-thistle (known to many gardeners as a weed), but it works well with any mix of the sweeter greens.
Serves 5-6.
Ingredients:
- 2 tablespoons of olive oil
- 3 thick slices of smoked bacon, cut into thin strips
- 1 1/2 cups of finely chopped onion
- 3 cloves of garlic, finely chopped
- 3 1/2 pounds of mixed sweet leafy greens, washed, cut into 3/4 inch strips
- 1 teaspoon of red pepper flakes
- 1 cup of chicken or vegetable broth
- 1/2 cup of heavy cream
- 1 1/2 cups of thick Greek yogurt
- 1 cup of coarsely chopped parsley
- sea salt to taste
- freshly ground black pepper to taste
Preparation:
Add olive oil, bacon, and onion to a large deep skillet and sauté until onion is translucent, about 5 minutes. Add garlic and continue to cook, stirring, for 30 seconds. Stir in the greens a little at a time, adding more as they wilt and collapse, leaving room in the pan for more. When all greens have been stirred in and wilted, add red pepper flakes and broth. When the liquid comes to a boil, reduce heat, cover, and simmer for 10 minutes (longer if the greens haven't softened). Only a small amount of liquid should remain in the pan.
Add the cream, yogurt, and parsley and stir to combine. The mixture should be very creamy.
Add salt and pepper to taste, and serve.