Provatsa is a wild green you find in the winter in Naxos island as well as other Greek islands. Usually next to the sea shores and is the base of a beautiful flower. It is collected in the winter and thus the reason is best cooked with Bakaliaro (salted cod fish) when no fresh fish are available, or with pork when slaughtered in the winter time.
Ingredients
Bakaliaro just under a kilo for 4-6 portions
Provatsa about 600grms uncooked… In the USA I have used fresh spinach mixed with green chard or dandelions if you can get them fresh
Onion white 1 big one chopped
Olive oil 1/3cups
Scallions 6 chopped
Dill fresh chopped 1 cup full
Lemon juice 1/2cups
Salt and pepper to taste
Method
Soak the salted bakaliaro in cold water for at least 36 hours changing the water every 8 hours
Blanch the greens in boiling water for about 4 minutes, drain and immerse in cold water for a few minutes (this way the greens will keep a nice green color)
Saute the onions in olive oil
Add your greens and cook together for a minute
Add the scallions and fresh dill and a cup of water
When start boiling add the pieces of bakaliaro and top with enough water to cover the fish. Simmer until greens are cooked to your liking.
Add lemon juice, mix in by tilting the pot (not with a spatula)
Serve hot!!
Recipe from Spiros Taverna Naxos island
Watch the video here
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