Recipe: Wild Greens “Yachni” with Fennel and Mint

A fast and delicious way to turn fresh wild greens into a meal you can enjoy on its own.

Chef: Nena Ismirnoglou

Preparation & Cooking time: 1 hour

Serves: 4

This easy and quick recipe for a fragrant and satisfying dish just happens to also be good for you, vegan, and perfect for lent. Adding a little bit of lemon juice to the tomato sauce is traditional in Greece, especially in rural areas like Mani, on the Peloponnese.

“Yachni” refers to vegetables quickly stewed with tomato and herbs.


You can read all about “horta,” the wild greens of Greece, here.


Heat the oil in a wide pot and sauté the onions and garlic for about 5 minutes, until slightly softened.

Add the greens, mix and continue to sauté for another 5 minutes, until wilted. Add the tomato, salt, pepper, and 100 milliliters of water, and lower the temperature.


Cover with a lid and cook for about 10 minutes.

Remove the lid and add the fennel, mint and lemon zest. Stir and turn the heat back up. Cook for 10 more minutes, until the greens have softened and most of the liquid has evaporized.

Remove from the heat, add lemon juice and serve.

This recipe was previously published in Greek at






800 g wild greens, roughly chopped

100 ml extra virgin olive oil


1/2 kg fresh onions, only the white part, finely chopped

1 clove of garlic, minced

1/2 bunch of fennel leaves (or substitute dill), without their stems, finely chopped

1/2 mint, without their stems, roughly chopped

600 g tomatoes, grated

1 tsp. lemon zest

30 ml lemon juice (or to taste)

salt and freshly ground pepper

Read More

Editor's Pick

Tsipouro Culture: New Book Provides Drinking Manual for Foreigners

In “Drinking Tsipouro in Volos,” author Alexandros Psychoulis provides all...


Keftedes: 3 Fritter Recipes for Summer Feasts

All over Greece, fresh summer vegetables are turned into golden,...

Greece Is Blog Posts

An Ode to Local Products

BY Yiouli Eptakili

No more avocado toast and croque-madames. From Thessaloniki to Crete...

read more >

How Can Greece Become a Gastro-Tourism Destination?

BY Yiouli Eptakili

It’s about more than just taking a trip...

read more >

Leaving Room in Greece for Everyone

BY Greece Is

Labor Day, this year September 5, marks the...

read more >