Greeks cherish their horta, or wild greens, and forage for them to use in what is referred to as "rural salad." Feel free to use other tasty leaves, such as lamb's lettuce and not-so-Greek radicchio and arugula in the mixture. The spinach must be very dry for this recipe to avoid a watered-down broth.
- 2 lbs. baby spinach or regular spinach, stemmed
- 2 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- 1 cup crumbled feta cheese (5 oz.)
Rinse spinach, then pat leaves thoroughly dry with paper towels. Tear into large pieces and dry again.
In nonstick wok or large pot, heat 1 tablespoon oil over medium-high heat. Add asafetida if desired and cook until fragrant, stirring often, about 30 seconds. Add half the spinach and toss until wilted, 30 to 60 seconds. Immediately transfer to large bowl.
Repeat with remaining 1 tablespoon oil and spinach; add to bowl with wilted spinach. Add lemon juice and season with salt and freshly ground pepper to taste. Toss well.
Divide spinach mixture among plates. Sprinkle each with some feta and walnuts and serve at once.
- Calories: 318
- Carbohydrate Content: 16 g
- Cholesterol Content: 33 mg
- Fat Content: 25 g
- Fiber Content: 7 g
- Protein Content: 14 g
- Saturated Fat Content: 7 g
- Sodium Content: 576 mg