2 pounds mixed wild or supermarket greens with stems, or 1 pound cleaned greens
(stems and damaged leaves removed)
3 cups diced yellow onion, 1/2” dice
1/4 cup olive oil
Freshly ground black pepper
1 tsp. Aleppo pepper, or 1/2 tsp. crushed red pepper (optional)
1/2 cup packed fresh dill leaves, minced
1/2 cup packed fresh mint leaves, minced
1 1/4 cup crumbled feta or 4 ounces goat cheese and 3/4 cup large curd cottage cheeseProcedure:
Preheat oven to 400F. Grease 9”x9” pan with butter.
Remove and discard stems and any damaged leaves from greens.
Wash greens, and blanch for 1-4 minutes in large pot of boiling salted water (blanching time depends on toughness of greens; spinach takes 1 minute, kale takes 4).
Remove greens to bowl or sink full of ice-cold water.
Drain greens and, using your hands, squeeze out as much water as possible from the greens. Chop them roughly and put in a bowl large enough to hold all the filling.
Sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil over medium heat until onions soften and begin to turn golden.
Stir in Aleppo pepper and cook for 1 minute.
Add sautéed onions (including oil) to chopped greens; stir to combine.