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.


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


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