Horta me Fassolia kai Feta from nikolaos.galerakis@gmail.com

Bring a large pot of water to a boil. Add the beet greens and cook for 10–12 minutes until the stems are tender enough to snap cleanly between your fingers and the leaves have turned a deep, dull green. Drain well in a colander, pressing gently to push out excess water.

While the greens cook, tip the canned kidney beans into a colander and rinse under cool running water for about 30 seconds until the water runs clear. Set aside to drain.

Transfer the warm drained greens to a serving plate or shallow bowl. Add the rinsed kidney beans and toss gently to combine.

Drizzle the olive oil evenly over the greens and beans, then squeeze the lemon juice over everything. Season with salt, toss gently, and taste — the dressing should be bright and a little sharp against the earthy greens.

Scatter the crumbled feta over the top and leave the plate to sit for 3–4 minutes before serving. The feta will soften slightly from the residual heat. Taste once more and adjust lemon or salt as needed before bringing it to the table.

Horta me Fassolia kai Feta

Nutrition Facts

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