Springtime foraging is a deeply rooted tradition in Cyprus during the Lenten period leading up to Easter. Foraging means finding and using for food, wild plants, mushrooms., herbs and fruit that grow on this beautiful island of Cyprus. We can be thankful that after the winter rains, and we have had plenty this year, we have an abundant of wild greens to choose from in springtime. In alignment with fasting rules of the Greek Orthodox Church (to exclude meat and dairy) these greens are perfect for creating nutritious and delicious traditional Lenten meals.
Tips for Foraging
Greens are best picked when young and tender. Always forage away from roadside to avoid pollution and always cut the tops, leaving the roots for next year. Common foraged greens include wild chard, spinach, horta, mustard greens, wild asparagus, nettle, dandelion, mint and more. It is also of course mushroom season, but always a good idea to go with a seasoned forager to be sure you are picking the edible mushrooms.
Cooking Tips
Wild Greens: wash thoroughly in water and vinegar first. Boil wild greens until tender. Drain and dress with extra virgin olive oil and lemon juice. Can be sauteed with onions and garlic or made into a pie with filo pastry.
Wild asparagus is delicious with scrambled eggs, for certain times during Lent. Sauté in olive oil with spring onions until tender. Season with salt and pepper and a generous squeeze of fresh lemon juice.
Nettle soup (for the brave and adventurous): Packed with nutrients, nettles can be boiled with potatoes, onions and garlic, blended into a vibrant green soup, seasoned and served with a drizzle of olive oil.
Nettle and dandelion teas are also enjoyed in Cyprus after washing the leaves thoroughly and drying.
Our favourite ‘Wild Greens’ Lenten recipe is:
Spanakorizo with tomatoes (for a little extra sweetness)
Spanakorizo, the classic Greek spinach and rice dish, is frequently adapted with alternative greens like chard, or a mix of wild greens for a more robust, earthy flavour. Using chard or wild greens offers a slightly more intense or “green” taste compared to a milder, softer texture of spinach.
If using mature spinach or hardy chard, it is often necessary to remove the stem and chop the leaves. Whereas baby spinach can be used whole. The result is a more intensely flavoured nutritious dish, often categorised under ladera, (olive oil based dishes) perfect for Lent!
Ingredients
· 4 tbs extra virgin olive oil
· 1 brown onion or 2 spring onions, chopped
· 1 kg spinach / wild greens / chard
· 1 ¼ cup basmati, 250g (or long grain rice), washed and strained
· 400 g diced tomatoes or 300g tomato passata
· 400 ml water hot / veggie stock
· 1 tsp salt
· ⅛ tsp black pepper
· 1 tsp sumac, optional
· ¼ cup lemon juice
Instructions
- Use the olive oil to sauté the onions. Add the spinach / greens and allow the stems to soften and leaves to wilt before adding the rice. Pour in the diced tomatoes, hot water / stock and sprinkle the salt, black pepper and sumac.
- Cover the pot and allow the rice to cook for 10min on low heat. After that time stir through the lemon juice, cover the pot again and allow the rice to cook for a further 5min.
- Finally take the pot off the heat, cover the pot with a clean towel and then the lid on top. Allow it to rest for about 10-15min before eating. This meal is often topped with crumbled feta and served with yoghurt (if not fasting) and a fresh salad on the side.
Kali Sarosti – happy 40 days!
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