lunaticsinge.com - Greek Vegetables

Cabbage and Pickled Cucumber Salad - (makes 4 to 6 servings)

Ingredients:

4 cups green cabbage, finely shredded

3 to 4 tablespoons lemon juice

Salt

3 to 4 small dill pickles, 2 inches long, halved lengthwise & thinly sliced

3 medium carrots, peeled & steamed or boiled until tender, halved lengthwise & thinly sliced

1 bunch arugula, trimmed & finely chopped

1/2 cup flat-leaf parsley, chopped, plus 3 sprigs for garnish

1/2 cup cilantro, finely chopped

3 watercress sprigs

4 to 5 tablespoons extra-virgin olive oil

Pinch of Aleppo pepper or red pepper flakes

A few Kalamata olives

1. In a large bowl, combine the cabbage, 3 tablespoons lemon juice and salt to taste and rub and squeeze the cabbage with your hands until reduced in volume by half. (The salad can be prepared up to this point 3 to 4 hours in advance, covered and refrigerated.)

2. In a serving bowl, combine the cabbage, pickles, all but 2 tablespoons of the carrots, the arugula, parsley, cilantro and watercress. Drizzle with the oil, sprinkle with pepper and toss. Taste to adjust the seasonings, adding more lemon juice if needed. Garnish with reserved carrots, the parsley sprigs, olives and serve.

Baked Potato & Onion Salad - (makes 4 to 6 servings)

Ingredients:

6 medium baking potatoes, scrubbed

4 medium red onions, unpeeled

6 tablespoons extra-virgin olive oil

1/4 cup dry red wine

2 to 3 tablespoons red wine vinegar or Greek sweet vinegar

1 tablespoon fennel seeds ground or crushed

Ground black pepper

Salt

3 tablespoons capers, salt-packed, rinsed well

1. Preheat the oven to 400 degrees F.

2. Wrap each potato and onion separately in aluminum foil. Bake for 1 hour, or until cooked through and fork tender.

3. Turn the oven to broil. Carefully unwrap the potatoes and onions and place them on a baking sheet. Broil about 4 inches from the heat source for 4 minutes, or until the skins start to scorch. Turn and broil for 4 to 5 minutes more. Remove from the oven, cover the baking sheet with foil and let stand for 5 minutes.

4. In a small bowl, whisk together the oil, wine, vinegar, fennel and plenty of pepper. Set aside.

5. Carefully peel the onions and potatoes, leaving some of the charred skin intact. Halve the onions and cut each half into 3 or 4 wedges. Quarter the potatoes lengthwise and halve each quarter crosswise. Place on a serving platter and sprinkle with salt to taste.

6. Whisk the dressing again and pour it over the vegetables. Add the capers, cover the platter with foil and let stand for 5 minutes to blend the flavors. Serve warm.

Black-Eyed Pea Salad with Herbs, Walnuts, & Pomegranates - (makes 4 to 6 servings)

Ingredients:

2 cups, dried black-eyed peas, picked over & rinsed

5 to 6 tablespoons extra-virgin olive oil

3 to 4 tablespoons lemon juice

3 tablespoons walnuts, coarsely ground

1 garlic clove, minced

Salt and ground black pepper

1/2 cup purslane, torn (optional)

1/2 cup flat-leaf parsley, coarsely chopped

1/2 cup arugula, coarsely chopped

1/4 cup pomegranate seeds

1. Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes; drain. Add fresh water to just cover the peas and bring to a boil, then reduce the heat to low, cover and simmer for 20 to 30 minutes, or until the peas are tender. Drain and let cool to room temperature.

2. In a small bowl, whisk together the oil, lemon juice, walnuts, garlic then salt and pepper to taste.

3. In a serving bowl, combine the peas, purslane (if using), parsley and arugula. Pour the dressing over them and toss well. Taste to adjust seasonings, sprinkle with the pomegranate seeds and serve.

NOTE: If omitting the purslane, increase the amount of parsley and arugula to 3/4 cup each.

Collard Greens with Pancetta - (makes 4 to 6 servings)

Ingredients:

Salt

2 lbs. collard greens

1/4 cup olive oil

6 oz. pancetta, diced

3 garlic cloves, minced

1 teaspoon of Aleppo pepper or pinch of red pepper flakes

2 to 3 tablespoons Greek sweet vinegar or balsamic vinegar

1. Ina large pot of boiling water, blanch the greens for 5 to 8 minutes, or until just tender. Drain, rinse under cold running water to stop the cooking, and drain well. Coarsely chop the greens.

2. In a large skillet, heat the oil and sauté the pancetta over medium heat until crisp. Add the garlic and pepper or pepper flakes and sauté for 30 seconds. Add he greens and sauté, stirring for 3 minutes, or until coated with oil and hot. Add the vinegar, toss and taste to adjust the seasonings. Serve warm.