Cuttlefish with Wild Greens: An Authentic Mount Athos Recipe

Cuttlefish with Wild Greens: An Authentic Mount Athos Recipe

Servings: 4-5 | Prep Time: 20 mins | Cook Time: 45 mins

 Ingredients

1 kg cuttlefish, cleaned

400g sow thistles (zochoi)

500g wild dandelions (radikia)

400g wild mustard greens (vrouves)

400g wild leeks (agrioprasa)

1 bunch wild celery (agrioselino)

1 bunch wild carrot greens (agriokaroto)

1 bunch fresh dill or fennel (marathos), finely chopped

1 cup extra virgin olive oil

½ small glass (wine glass) fresh lemon juice

Salt & freshly ground black pepper

Instructions

Step 1: Preparing the Ingredients
Thoroughly clean and wash all the wild greens. Chop them into large pieces (roughly into thirds), keeping the wild celery and wild carrot greens separate, as these need to be finely minced.

Step 2: Boiling the Cuttlefish
In a pot with water, boil the cuttlefish until they soften slightly. Drain them, making sure to reserve 1 cup of their cooking broth for later. Once cooled down a bit, slice the cuttlefish into bite-sized pieces.

Step 3: Sautéing and Simmering
Heat the olive oil in a deep pot. Add the finely chopped wild celery and wild carrot greens first, sautéing them gently. Next, stir in the wild leeks. Once wilted, pour in the reserved cup of cuttlefish broth. Gradually add the remaining greens (sow thistles, dandelions, mustard greens), the chopped fennel/dill, and season with salt and pepper.

Step 4: Combining the Flavors
Let the greens cook until they are about halfway softened, then stir in the sliced cuttlefish. Lower the heat and simmer gently until most of the liquids have evaporated and the dish is beautifully reduced, leaving just its rich olive oil sauce.

Step 5: The Finishing Touch
Remove the pot from the heat and pour the fresh lemon juice over the food. Gently shake the pot to distribute the juice evenly, and serve.

Culinary Background: This is a classic and highly cherished monastic recipe traditionally prepared in the monasteries of Mount Athos during the weekends of Great Lent. It beautifully combines the rich nutritional value of wild, hand-picked greens with the deep seafood flavor of cuttlefish.