Politismos eMagazine | Chard Puree Original recipe from the book “The Starvation Recipes” by Eleni Nikolaidou
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Chard Puree

Original recipe from the book “The Starvation Recipes” by Eleni Nikolaidou

 

 

“Chards like all greens are usually consumed boiled, as a side salad. And yet, all of the so-called ‘sweet’ greens, like chards and spinach, can easily be puréed and served as a main dish.

  • Wash your greens carefully and boil them in very little water on low heat.
  • Use as little water as possible so that you won’t have to spill any at all. You could also steam them on very low heat.
  • When they are done, spread them on a platter and use a knife to cut them into really small pieces, like minced meat. You could also use a purée press, but make sure you don’t waste any of the juice.
  • Depending on the amount of the greens you have, use up to two tablespoons of cooking fat. Heat it up in a saucepan and when it melts add the chopped greens.
  • While stirring, slowly add some milk―for about 2,6 lb/1,200 g of greens you will need 8,1 fl oz/240 ml of milk―and let it boil.
  • Don’t stop stirring, or it can stick to the bottom of the pan.
  • The result will be very similar to mashed potatoes but if you want to make it heartier add a good handful of flour (add it at the beginning and cook with the fat, then proceed with the greens and milk as described above).
31 Oct 2018, by Politismos Museum of Greek History in Gastronomyx