From The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.
Wearing gloves blanch the nettles in 1 1/2 quarts boiling water for about 3 minutes, or until well wilted. Remove with tongs or with..
In a large, deep skillet, heat the oil and sauté the leeks and green garlic, if using, for 5 to 8 minutes, or until the leeks are soft.
The French would call this a flan, I suppose, but this rustic Balkan dish—called mamaliga in some parts of mainland Greece—uses cornmeal as thickener with just two eggs and no cream.
In a large, heavy, deep, non-reactive skillet, heat the olive oil over high heat and sauté the potatoes until they turn a golden brown on all sides, about 10 minutes. They don’t need to cook through because they will continue cooking in the sauce.
Kaliope Delios, who, together with her husband, owns the tavern Castro in Avgonyma, Chios, makes delicious stuffed tomatoes. She uses plenty of wild fennel, together with fresh mint from her garden to flavor the simple rice stuffing. Since wild fennel…
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