Greek Stewed Pork and Greens in Lemon Sauce

March 9, 2016

Greek pork and greens with lemon juice This type of dish of stewed meat along with greens is one of those old-fashioned meals Greek grandmothers make. They are comforting and rich, and I feel that they point to an important aspect of Greek cuisine; even though it is a meat dish and is considered a special occasion meal, the meat is not the center of attention, but all the vegetables that accompany it. Greek cuisine has a tradition of stewing meats with many herbs and vegetables resulting in a soothing and healthy meal perfect for those days when you want something warm that combines some meat and some hearty vegetables.

Yes, there are plenty of vegetables in this dish. For this recipe you will use about 3-4 pounds of vegetables. So, while you will be eating some meat, you will be getting plenty of greens. Many of these dishes are cooked with the famous avgolemo sauce, but this one is easier: you only add lemon juice.

There are certain combinations that work best. For example pork is usually cooked with celery leaves or chard (as I have done here) or lettuce. Choose pork shoulder and use medium sized chunks, do not cut the meat in very small pieces as I find that they can become tough. Eat this with some good bread for soaking up the lemony juice.

Greek Stewed Pork and Greens in Lemon Sauce-Fricassee

Greek Stewed Pork and Greens in Lemon Sauce-Fricassee

Ingredients

  • 2 pounds pork shoulder cut in large chunks
  • ½ cup olive oil
  • 4 chopped onions
  • 3-4 sliced spring onions (only white part)
  • 1 leek sliced (only white)
  • ½ cup chopped dill
  • 2 pounds chard roughly chopped
  • Juice from 2 lemons
  • 2 bay leaves
  • 3-4 allspice berries
  • salt and pepper

Instructions

  1. Heat (medium to high) a heavy pan with 2 teaspoons olive oil. Add the bay leaves, allspice and some pepper and brown the meat on both sides, about 2-3 minutes each side. Do not cook the meat completely. You can do this in batches so as to not crowd the meat.
  2. In a pot, heat the rest of the olive oil and sauté the onion, the spring onion and the leek until soft. Add the dill and sauté 1-2 minutes more.
  3. Once the meat is browned, place in the pot with the onion mixture and more pepper and salt. Add warm water enough to barely cover the meat. Cover the pot and simmer for about 1 hour, until meat is soft and tender.
  4. Open the pot and add chard and the lemon juice. Mix a bit with a large spoon. Continue to simmer for about 20 minutes, until chard has wilted. Mix occasionally so that all greens are wilted.
  5. Serve with bread.

You Might Also Like

5 Comments

  • Reply Johanna March 9, 2016 at 6:32 pm

    My Cretan mother made a version of this with: lamb neck, romaine lettuce, and avgolemono sauce at the end…

  • Reply Katerina Papatsos Sobol March 9, 2016 at 9:05 pm

    Elena, I’m a first generation Greek who was born in California. Greek was my first language which I still use daily today. My Mother from a village close to Kalavrita, my Father from Nicyros the Dodecanese. My Beautiful Mother made this meal for us from time to time. Thanks for your website! I Love it. The last time we were in Greece was April and May of 2015 for Pasca. May God Bless Greece and all her people!

  • Reply Demetra March 15, 2016 at 3:10 am

    Phenomenal! We made it for a dinner party over the weekend. It was loved by all!

  • Reply Rach's Recipes April 13, 2016 at 6:51 am

    This was sublime! I added lots of thyme to enhance the flavor and it came out very well too! Thank you!

  • Leave a Reply