Olive Oil Calkama
Quick answer
Olive oil calkama is a traditional Aegean dish made by gently sautéing herbs and green onions in olive oil. In this recipe, we highlight the flavor of fresh greens with a completely vegan and healthy interpretation.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
olive oil calkama · aegean herb dishes · healthy olive oil recipe
40 dk · 4 servings · 180 kcal
Ingredients
- 500 grams Aegean herbs (chard, fennel and mallow mix)
- 1 bunch green onions
- 1 bunch fresh mint
- 1 tea glass extra virgin olive oil
- 1 onion
- 1 teaspoon tomato paste
- 1 teaspoon pepper paste
- 1 teaspoon salt
- Half teaspoon black pepper
- Half glass hot water
Method
- Wash the herbs and greens thoroughly in plenty of water and chop them coarsely.
- Sauté the chopped onion in extra virgin olive oil in a wide pan until pink.
- Add the pastes and continue sautéing for 1-2 minutes until fragrant.
- Add the chopped herbs, green onions, and mint to the pan, sautéing by stirring until the herbs wilt.
- Add salt, black pepper, and hot water, then cover the pan.
- Cook on low heat until the herbs are tender, about 20 minutes, and serve warm.
Make sure the herbs cook in their own juices; do not add too much water unless necessary.
FAQ
Which herbs are used for calkama?
Traditionally, wild Aegean herbs such as chard, mallow, fennel, and nettle are used.
Should it be eaten hot or cold?
Since it is an olive oil dish, it is recommended to rest at room temperature and serve warm or cold.
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