Pericnon Villare Recipe
Make Pericnon Villare Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Pericnon
Rinse the Pericnon leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel.
- 2
Chop Garlic
Peel and finely chop the garlic cloves.
- 3
Halve Cherry Tomatoes
Wash the cherry tomatoes and cut them in half.
Cooking
- 4
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped garlic and sauté for about 1-2 minutes until fragrant but not browned.
- 5
Cook the Pericnon Leaves
Add the Pericnon leaves to the skillet and sauté for about 4-5 minutes, stirring occasionally, until they are wilted and tender.
- 6
Add Tomatoes and Season
Stir in the halved cherry tomatoes, lemon juice, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes are slightly softened.
- 7
Add Feta Cheese
Crumble the feta cheese over the mixture in the skillet and stir gently to combine. Cook for an additional minute until the cheese is warmed through.
Garnishing
- 8
Prepare Garnish
In a small frying pan, lightly toast the pine nuts over medium heat for 2-3 minutes until they are golden brown. Keep an eye on them to prevent burning.
- 9
Serve
Transfer the Pericnon dish to a serving plate. Sprinkle with fresh parsley and toasted pine nuts for garnish. Serve warm.
