GOAT AND WILD GREEN STEW
Another characteristic dish of the Cretan Diet. The wild greens make the whole difference and normaly they use “stamnagkathi” or “radiki”. You can find them in grocery stores however, the wild ones taste much better. In some areas they use egg and lemon sauce in the end. In other areas they just mix lemon with corn flour and the juice of the food for a creamy sauce. Both ways work, trust me!
1 1/2 kilo of goat (ribs and shoulder preferably)
1 kilo wild greens
1 onion, finely chopped
2 spring onions,finely chopped
Chopped dill
200 ml olive oil
1 glass of red wine
For the egg and lemon sauce:
1 egg white
1 egg yolk
pinch of salt
juice from a lemon
Sauce from the food
– Blunch greens in boiling water for a minute and then put them in a bowl with water and ice. Strain well
– Heat up olive oil in a cooking pan and brown the meat both sides.
– Add onion and brown until it gets a clear color.
– Add wine (high fire) and stir until alcohol evaporates
– Add water, cover and cook in medium fire for about 50 minutes.
– Add greens, dill, salt, pepper and cook for another 10 minutes.
Egg – lemon sauce:
* Tip: Remember that once you start the procedure, you need to stir all the time until sauce is ready!
– Beat egg white with salt for about 2 minutes
– Add the egg yolk and then the lemon juice, slowly
– Add juice from the food slowly
– When they blend together, pour it on top of the food.
– Shake the cooking pan softly so that sauce goes everywhere.