{"id":4387,"date":"2019-02-22T18:23:01","date_gmt":"2019-02-22T16:23:01","guid":{"rendered":"https:\/\/www.aglaiakremezi.com\/?p=4387"},"modified":"2024-01-10T14:55:08","modified_gmt":"2024-01-10T12:55:08","slug":"greens-again","status":"publish","type":"post","link":"https:\/\/www.aglaiakremezi.com\/el\/greens-again\/","title":{"rendered":"Greens, again&#8230;"},"content":{"rendered":"<p><\/p>\r\n\r\n\r\n\r\n<p class=\"has-medium-font-size\"><em>Porihia <\/em>or <em>Vrouves<\/em> \u2014the fresh shoots of wild mustard\u2014 are <strong>the<\/strong> <em>horta <\/em>(wild&nbsp;greens) we most love here on Kea!&nbsp;<\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens-1-1024x768.jpg\" alt=\"\" data-id=\"4391\" data-link=\"https:\/\/www.aglaiakremezi.com\/?attachment_id=4391\" class=\"wp-image-4391\" srcset=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens-1-1024x768.jpg 1024w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens-1-300x225.jpg 300w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens-1-768x576.jpg 768w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens-1.jpg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul>\r\n\r\n\r\n\r\n<p>Their flavor is strong and somewhat bitter, much like the Italian <a href=\"https:\/\/en.wikipedia.org\/wiki\/Rapini\">cime di rapa or brocoletti<\/a>. I am very proud of the bunch I gathered during our morning excursion up, in the mountainous Kato Meria.\u00a0Feels like spring but we are told that more cold, wind, and maybe snow is coming&#8230; <\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\"><li><strong>SEE also <\/strong><a href=\"http:\/\/www.greece-is.com\/horta-culture-collecting-and-eating-wild-greens-greek-style\/\"><strong>the piece on Horta (greens) I did recently for &#8216;<\/strong><\/a><em><a href=\"http:\/\/www.greece-is.com\/horta-culture-collecting-and-eating-wild-greens-greek-style\/\"><strong>Greece Is&#8217;<\/strong><\/a><\/em><\/li><\/ul>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"912\" height=\"1024\" src=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Horta-greens-vrouves-912x1024.jpg\" alt=\"\" class=\"wp-image-4389\" srcset=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Horta-greens-vrouves-912x1024.jpg 912w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Horta-greens-vrouves-267x300.jpg 267w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Horta-greens-vrouves-768x862.jpg 768w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Horta-greens-vrouves.jpg 1140w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"1024\" height=\"517\" src=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Kato-meria-Feb019-1024x517.jpg\" alt=\"\" class=\"wp-image-4390\" srcset=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Kato-meria-Feb019-1024x517.jpg 1024w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Kato-meria-Feb019-300x151.jpg 300w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Kato-meria-Feb019-768x388.jpg 768w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/Kato-meria-Feb019.jpg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n\r\n\r\n\r\n<p>With the bunch of <em>porihia <\/em>&#8211;wild mustard shoots&#8211; I gathered, instead of just boiling them as salad  I made a fast, one-pot-pasta substituting greens and garlic for the tomatoes etc. of the original recipe. I could include anchovies, but I decided not to, this time. We didn&#8217;t miss them.&nbsp;<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens1-1024x768.jpg\" alt=\"\" class=\"wp-image-4393\" srcset=\"https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens1-1024x768.jpg 1024w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens1-300x225.jpg 300w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens1-768x576.jpg 768w, https:\/\/www.aglaiakremezi.com\/wp-content\/uploads\/2019\/02\/pasta-greens1.jpg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n\r\n\r\n\r\n<p>I sauteed four garlic cloves in olive oil, added the greens, and some white wine, then about two cups boiling water, and half a packet of pasta. I cooked them stirring often, for about 9 min.  Served the green&#8217;s pasta drizzled with fresh lemon juice, and more fruity olive oil, Aleppo pepper, and a handful of chopped fennel. We loved it!<\/p>\r\n\r\n\r\n\r\n<p><\/p>\r\n\r\n\r\n\r\n<p>See <strong>more recipes with greens,<\/strong> and the original  <a href=\"https:\/\/www.aglaiakremezi.com\/one-pot-pasta\/\">One-Pot Pasta&nbsp;<\/a><\/p>\r\n\r\n\r\n\r\n<p><a href=\"https:\/\/www.aglaiakremezi.com\/braised-greens-and-potatoes-with-lemon-and-fennel-yahnera\/\">Braised Greens with potatoes<\/a><\/p>\r\n\r\n\r\n\r\n<p><a href=\"https:\/\/www.aglaiakremezi.com\/braised-lamb-or-pork-with-horta-wild-greens-in-egg-and-lemon-sauce\/\">Lamb or Pork braised with Greens<\/a><\/p>\r\n\r\n\r\n\r\n<p><em><a href=\"https:\/\/www.aglaiakremezi.com\/hortopsomo-crust-less-pie-with-scallion-greens-and-herbs\/\">Hortopsomo<\/a><\/em><a href=\"https:\/\/www.aglaiakremezi.com\/hortopsomo-crust-less-pie-with-scallion-greens-and-herbs\/\">: Crust-less pie with Greens and Herbs<\/a><\/p>\r\n\r\n\r\n\r\n<p><\/p>\r\n\r\n\r\n\r\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Porihia or Vrouves \u2014the fresh shoots of wild mustard\u2014 are the horta (wild&nbsp;greens) we most love here on Kea!&nbsp; Their flavor is strong and somewhat bitter, much like the Italian cime di rapa or brocoletti. I am very proud of the bunch I gathered during our morning excursion up, in the mountainous Kato Meria.\u00a0Feels like [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,29,15,13,18],"tags":[40,37,39,38],"class_list":["post-4387","post","type-post","status-publish","format-standard","hentry","category-blog-recipe","category-main-courses-2","category-main-courses","category-recipes","category-vegetables","tag-leafy-greens","tag-mustard-greens","tag-one-pot-dish","tag-pasta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Greens, again... - Aglaia&#039;s Table in Kea Cyclades<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aglaiakremezi.com\/greens-again\/\" \/>\n<meta property=\"og:locale\" content=\"el_GR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Greens, again... - Aglaia&#039;s Table in Kea Cyclades\" \/>\n<meta property=\"og:description\" content=\"Porihia or Vrouves \u2014the fresh shoots of wild mustard\u2014 are the horta (wild&nbsp;greens) we most love here on Kea!&nbsp; Their flavor is strong and somewhat bitter, much like the Italian cime di rapa or brocoletti. 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