Braised Lamb or Pork with Horta (Wild Greens), in Egg and Lemon Sauce

In the winter, this dish is also made with peeled and sliced celeriac (celery root), along with bunches of the leafy, dark green celery that is common in Greece and the rest of the Mediterranean. This fragrant celery can be found in Asian markets under the name kun choi or kin tsai, or sometimes, Chinese celery.


Serves 4

1/2 cup extra virgin olive oil
21/2 pounds shoulder lamb chops, trimmed of most fat, or 11/2 pounds boneless
pork loin, cut into 2-inch cubes
21/2 cups coarsely chopped scallions, white plus most of green parts
1 cup white wine
11/2 cups chicken or beef stock
11/2 pounds mixed greens such as frisée, outer leaves of romaine lettuce, chicory
or mustard greens
11/2 cups chopped fresh dill
4 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

For egg and lemon sauce (avgolemono)
2 large eggs
2 tablespoons water
1 teaspoon cornstarch
5 tablespoons freshly squeezed lemon
juice, or more to taste

In a large, deep skillet or a Dutch oven, heat oil over medium-high heat and sauté meat in batches, turning often, until golden on both sides, about 10 minutes.Add scallions and sauté for 2 to 3 minutes more, or until soft. Add wine and as it boils, pour in stock and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes, until meat is almost cooked.

Coarsely chop greens, and add them to meat with 1 cup of dill, lemon juice and salt
and pepper to taste.Add a little water if needed; liquid should almost cover meat and greens. Place an inverted heatproof plate over meat and greens to keep them submerged. Cook for 10 to 20 minutes, or until greens are tender and meat is cooked.

Using a slotted spoon, transfer meat and greens to a plate. Reduce cooking liquid
remaining in pan to 21/2 cups over medium heat.

MAKE AVGOLEMONO SAUCE. In a medium bowl, whisk eggs and 2 tablespoons water. Dissolve corn starch in lemon juice and add to egg mixture.Whisking constantly, slowly pour about half of hot cooking liquid into eggs. Slowly pour egg mixture back into pot with cooking liquid, whisking constantly, to prevent eggs from curdling.

As sauce thickens, return meat and greens to pot, taste and adjust seasonings with lemon juice, salt and pepper.Add remaining dill, reserving a tablespoon for serving, and simmer for 2 to 3 minutes more. Sprinkle with dill and serve.


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