Amaranth Greens with Egg, Feta & Sausage
This rustic Greek dish brings together sautéed wild greens (almýra), creamy feta, the smoky kick of country-style sausage, and the velvety texture of eggs. It’s hearty, flavorful, and perfect with crusty bread to soak up all the juices
This rustic Greek dish brings together sautéed wild greens (almýra), creamy feta, the smoky kick of country-style sausage, and the velvety texture of eggs. It’s hearty, flavorful, and perfect with crusty bread to soak up all the juices
Info
Prep Time:
5mCook Time:
10mDifficulty Level:
Ingredients
Servings: 2
- 1 fresh country-style sausage
- 500 g tender amaranth greens (almýra), cleaned
- 2 spring onions, finely chopped
- 2–3 tbsp olive oil
- 250 g cherry tomatoes (preferably elongated), halved
- 1 garlic clove, lightly crushed
- 2 soft-poached eggs (or soft-boiled, or sunny side up)
- 150 g hard feta cheese, crumbled
- A little fennel fronds or dill, finely chopped
- Salt & freshly ground black pepper
- Crusty country bread, for serving
Directions
Prepare the greens: Remove any tough stems from the amaranth greens, wash thoroughly, and drain in a colander.
Cook the sausage: Slice the sausage into thick rounds. Heat a drizzle of olive oil in a large skillet and sauté the sausage for about 2 minutes until lightly golden.
Add vegetables: Toss in the cherry tomatoes and garlic, cooking over high heat for 1–2 minutes.
Sauté the greens: Add a little more olive oil, then stir in the amaranth greens and spring onions. Sauté for 2 minutes, until the greens soften and release their juices.
Season: Sprinkle with dill (or fennel), salt, and pepper, then remove from the heat.
Assemble: Divide the crumbled feta between two plates. Top with the sautéed greens and sausage mixture, spooning over a little of the pan juices.
Finish with eggs: Place a poached egg on top of each portion (or substitute with soft-boiled or fried eggs). Serve immediately with plenty of crusty bread.
Recipe Tips
If you can’t find wild amaranth greens (almýra), substitute with spinach, Swiss chard, or young beet greens. The dish pairs wonderfully with a crisp white wine or ouzo on the side.
