🥬 Samos Fricassee with Goat and Wild Greens – Authentic Taste of Tradition

🛒 Ingredients (serves 4–5)

1.5 kg goat meat (bone-in, cut into pieces)
1 large onion, finely chopped
1 cup olive oil
1–1.5 kg wild greens (dandelion, chicory, Swiss chard, collard greens)
Juice of 2–3 lemons
2 eggs
Salt, pepper, optional dill
1 tsp flour or cornstarch (optional, for thicker avgolemono)

A mountain on your plate – rustic, rich, and full of memory

Samos-style fricassee is not just meat and greens. It's the warmth of the village, the scent of the mountain, the lemon breeze in a clay pot. Tender goat meat, slow-cooked with wild greens (like dandelions, chicory, chard), and finished with a silky egg-lemon (avgolemono) sauce. It's food for Sundays, for fasting, for the soul.

👨‍🍳 Instructions

1. Prepare the greens

Wash the greens thoroughly. Blanch in salted water for 5–7 minutes. Drain and set aside.

2. Sear and cook the goat

In a large pot, sauté the onion in olive oil. Add the goat meat and brown it on all sides. Deglaze with a little water (or lemon juice for extra flavor). Cover and simmer on low heat for about 1 hour until tender.

3. Add the greens

Add the pre-cooked greens to the pot. Stir gently and simmer for another 20 minutes. Season with salt and pepper.

4. Make the avgolemono

Beat the eggs in a bowl, add the lemon juice, and (if you prefer a thicker texture) a bit of cornstarch. Slowly add some hot broth to temper the sauce. Then gently stir it into the pot, swirling to blend.

🍋 Serving

Serve hot, with fresh bread, country wine, and reverent silence. This fricassee isn't talked about – it's devoured.