Stamnagathi – Wild Cretan Greens with Real Nutritional Power.
Stamnagathi is a wild bitter green native to Crete, known for its fresh flavor and its impressive nutritional profile. It can be enjoyed raw in salads or lightly boiled with olive oil and lemon, staying true to the heart of the Mediterranean diet.
Why it matters.
Stamnagathi is naturally low in calories, rich in antioxidants and packed with vitamins A, C and E.
It contains minerals such as calcium, iron and potassium, supports good digestion thanks to its fiber, and offers natural protection against oxidative stress.
Light, clean, refreshing and nourishing.
How to enjoy it.
At its simplest, serve it boiled with extra virgin olive oil, lemon juice, sea salt and freshly ground pepper. It pairs beautifully with grilled poultry, but shines even more next to fish and seafood.
A humble Cretan green with exceptional benefits, stamnagathi is a perfect representation of simple Mediterranean eating done right.
You’ll need
1 kg wild Cretan greens (stamnagkathi)
½ cup extra virgin olive oil
juice and zest of 1 lemon
salt and freshly ground pepper
Directions
To prepare stamnagkathi, begin by cleaning the greens, removing any yellow leaves and trimming the stems if they appear dark or damaged.
Bring a large pot of water to a boil just as you would for pasta, and salt it generously so the greens can absorb flavor while cooking. If the water is not well-salted, the dish will taste flat.
Once the water is boiling, add the stamnagkathi and cook for about 10 minutes. Timing matters, because over-boiled stamnagkathi becomes tough, loses its bright color and its delicate taste.
Drain thoroughly and transfer to a bowl. Dress with lemon juice, olive oil, a little pepper, lemon zest if desired, and an extra pinch of salt. Toss well so everything is coated and glossy.
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