Greek cuisine. Salads with wild mountain greens!!!

Hello my friends and welcome to another video. Today we will cook a nice boiled salad of wild mountain greens.
Wild mountain greens, also known as dandelion or dandelion, is a perennial herb with unlimited healing properties. They are rich in vitamins, iron, potassium, fiber, and other nutrients.

But at this point we are going to collect natas and see the process from cleaning and cooking them.

Wild mountain greens have a bitter taste compared to tame ones. They are rich in vitamin A and C, iron, potassium, manganese. Their abundance of B-carotene shields the body and prevents the growth of free radicals, helping to protect against cardiovascular diseases. In addition, wild mountain root, also known as dandelion or dandelion, is a perennial herb with unlimited healing properties. It is used to purify the blood, it is diuretic, relaxing and prevents the formation of nephrolithiasis. In Greek gastronomy, mountain greens are used as a salad, while their roots are roasted, ground and used as a substitute for coffee. Also, the extract from the roots of the mountain greens, known as inulin, is used in food preparation as a sweetener and source of dietary fiber. Overall, the radish is a plant rich in nutrients and has multiple uses in nutrition and health. In Greece, we find it everywhere, in mountains and meadows, and it is known as mountain root.

Then we will clean the radishes by removing the root, soil, and any dry leaves. We will wash the mountain greens in a mug to remove all the dirt, we will change 3 waters at least until the water we throw away comes out clean.

We will put our greens in a large pot to boil for half an hour and then strain them to remove the bitterness. If we like bitter greens, we do not strain them at all and add plenty of salt. We will let our greens boil for an hour to an hour and a half where we will watch our greens slowly digest until they are boiled and ready. They are served in a shallow dish if we want them dry, and in a deep one if we want them juicy with plenty of olive oil and lemon. Bon appetit!!!