Greek potatoes, curly endive, spinach and leeks with dill, mint and garlic yogurtServes 6 as a side dish
Greece truly makes the most of vegetables. This is a complete, delicious one-pot meal; you won’t miss meat. Curly endive cooks to softness and the bitterness is pacified. Rocket can also be used.
You will need:
- 60ml (2fl oz) olive oil
- 5 leeks, cut into chunks
- 550g (1lb 4oz) small waxy potatoes, halved
- salt and pepper
- 250g (9oz) spinach
- 150g (5 ½oz) curly endive leaves, torn
- 3 tbsp chopped dill
- leaves from 6 mint sprigs, torn
- good squeeze of lemon juice
- extra virgin olive oil, to serve (optional)
- 2 garlic cloves, crushed
- 200g (7oz) Greek yogurt
- Put half the oil into a heavy saucepan and add the leeks and potatoes. Season, add a splash of water, cover and sweat for 20 minutes. Add a bit of water every so often and stir.
- Once the potatoes are almost tender, add the spinach, endive and remaining oil and turn gently. Add another splash of water, season, cover and cook until the leaves have wilted – about 4–5 minutes. Add the herbs and lemon juice, put into a serving dish and drizzle with the extra virgin olive oil, if you want.
- Mix the garlic into the yogurt and serve with the vegetables. Make these into soup. Add chicken stock, heat, mash to break down the potatoes and leave chunky or purée. Top with Greek yogurt and a drizzle of olive oil.