The real wealth of Aegean cooking comes from the land before the sea: blessed thistle, cibes greens, chicory, wild fennel, samphire...
Most of these greens are never cultivated; they are gathered in season by hands that know them. We buy ours each morning from our garden and from the producer women at the Urla market.
In the kitchen the rule is simple: never tire the green. Most of the time extra-virgin oil, lemon and garlic are enough. The "Sautéed Aegean Greens" on our menu is that philosophy at its plainest.
Journal
The wild greens that set the peninsula’s spring table, and how we use them in the kitchen.
