Manisa-Style Sautéed Greens with Chard, Spinach and Leek
Manisa’s mixed greens are cooked in a pan with onion and olive oil. The Türkiye Culture Portal version includes wild greens. This home adaptation uses chard, spinach and cultivated leek, with the chard stems going into the pan before the leaves. For 4 side servings, allow 15 minutes to prep and about 15 minutes to cook. What if the greens are watery?Cook uncovered a little longer, stirring until the liquid reduces. A wide pan and well-drained leaves help moisture evaporate. Regional source and related recipeLeeks with carrots, rice and olive oil · Türkiye Culture Portal, Manisa mixed greens Nutrition is calculated using catalogue data. Sodium values for chard and salt are missing, so the sodium total may be partial.
Ingredients
Ingredients
Step-by-Step Method
Prep the vegetables
Wash and drain 240 g chard, 200 g spinach, 140 g leek and 120 g tomato. Separate the chard stems from the leaves and slice them thinly. Roughly chop the chard leaves and spinach. Slice the leek into thin half-moons and finely dice the tomato and 80 g onion.
Sauté the onion, leek and stems
Heat 30 g olive oil in a wide pan over medium heat. Stir the onion and leek for 5 minutes until they start to soften. Add the chard stems and cook for 3 minutes more.
Wilt the leaves
Add the chard leaves and spinach in batches, letting each batch wilt before adding the next. Stir uncovered over medium-high heat for about 4 minutes. The leaves should shrink and darken.
Finish with tomato
Add the tomato and 3 g salt. Cook for about 3 minutes more over medium-high heat. Take the pan off the heat once the tomato is soft, the stems are tender and there is no pool of liquid. Serve warm or at room temperature.
Chef's Tips & Tricks
Cook uncovered a little longer, stirring until the liquid reduces. A wide pan and well-drained leaves help moisture evaporate.