Bakoula Recipe

Wash the greens thoroughly: trim tough stems, stack leaves, roll and slice into 1–1½ inch ribbons. If using spinach, add it in with the mustard greens.

Bring a large pot of salted water to a boil. Blanch the greens for 1–2 minutes until wilted and brighter green, then immediately transfer to an ice bath to stop cooking. Squeeze out as much water as you can (use gloved hands or a clean towel) and set the drained greens aside.

Sauté aromatics

Heat 4 tablespoons olive oil in a heavy skillet or saucepan over medium heat. Add the finely chopped onion and cook until translucent and lightly golden, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, stirring so garlic doesn’t brown.

Stir in the dried oregano and lemon zest, cooking 15 seconds to bloom the aromatics.

Add the squeezed greens to the pan, breaking them up with a spoon. Toss to coat in the oil and aromatics for 1–2 minutes.

Pour in 1 cup water or vegetable broth, bring to a gentle simmer, then reduce heat to low, cover and braise for 10–15 minutes until flavors meld and any remaining bitterness softens. Stir once or twice during braising.

Uncover, increase heat to medium-high briefly if needed to evaporate excess liquid, leaving the greens moist but not watery. Taste and season with salt and black pepper. Stir in the 2 tablespoons lemon juice.

Remove from heat and drizzle the remaining 1 tablespoon olive oil over the greens. If using, sprinkle crumbled feta or mizithra and toasted nuts on top.

Serve warm or at room temperature as a meze, side dish, or spooned over grilled fish, roasted vegetables, or rice. Leftovers keep refrigerated for 3–4 days; reheat gently on the stovetop with a splash of water or broth.