Greens and potatoes from Crete (Yahnera) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 194) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheese-filled breads (Kalitsounia anevata)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for fennel fronds.

  • Frogcake on September 13, 2016

    This was just ok for me, nothing fabulous. I could have been more assertive with the seasoning and also should have reduced the sauce more. This lemon at the end did not give the zest I thought it would, probably diluted by too much sauce. I will try again sometime with tweaking. I might add some green tomatoes to the stew and dill in place of fennel fronds.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.