Aegean Style Calkama

Ingredients

• 2 bunches wild fennel or sweet fennel
• 1 bunch swiss chard
• 1 bunch scallions
• 100 ml olive oil
• 1 tsp salt
• 1 tsp black pepper
• 40 ml hot water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the herbs and chard thoroughly and chop them finely.

2. 2

   In a large bowl, gently rub the chopped herbs and scallions with salt and pepper.

3. 3

   Pour olive oil into a wide pan and spread the herb mixture evenly.

4. 4

   Drizzle hot water over it and cover the pan.

5. 5

   Cook on low heat for about 20-25 minutes until the herbs soften and absorb the water.

6. 6

   Transfer to a serving plate once it reaches lukewarm temperature.

Note. You can enhance the flavor by adding strained yogurt on top before serving.