by Anna Christoforides, Gardens of Salonica

Ingredients

5LB GOAT BRAISING PIECES (SHOULDER, RIBS, NECK)

1/2C EXTRA VIRGIN OLIVE OIL

4C DRY WHITE WINE

2-2.5LB GREENS (MUSTARD, ENDIVE, DANDELION, ARUGULA)

2 BUNCHES SCALLIONS, CHOPPED

SALT

WHITE PEPPER

4-5 EGGS

4-5 LEMONS JUICED (VOLUME OF BEATEN EGGS APPROXIMATES VOLUME OF LEMON JUICE)

Method

PREHEAT OVEN TO 450′

CUT MEAT ONLY ENOUGH TO FIT IN PAN

WASH AND PAT DRY

PLACE UNCOVERED IN PAN UNTIL FAT SIZZLES (15-20)

OR, ALTERNATELY, PREHEAT STOVETOP PAN AND SEAR. WIPE OUT ANY FAT.

ARRANGE OVEN OR PAN-SEARED MEAT IN BRAISING/SAUTEUSE PAN POUR OVER OLIVE OIL, WHITE WINE AND SEASONINGS AND HEAT ON LOW SETTING, COVER AND BRAISE TURNING MEAT EVERY 20 MINUTES OR SO TO INSURE EVEN COOKING.

WHILE MEAT IS BRAISING PREPARE THE GREENS BY WASHING, SHAKING DRY AND DRAINING IN A COLANDER WHILE MEAT BRAISES.  CHOP SCALLIONS AND RESERVE ON SIDE.

REMOVE WHOLE EGGS AND LEMONS FROM REFRIGERATOR AND ALLOW TO WARM TO ROOM TEMPERATURE WHILE MEAT COOKS.

AS MEAT BECOMES TENDER, REMOVE THE COOKED PIECES AND PLACE THEM IN A COVERED BOWL/PAN.  (REMOVE LARGE BONES) WITH THE LAST PIECES FINISHING, ADD THE CHOPPED SCALLIONS AND GREENS.  STIR ONLY ENOUGH TO COVER GREENS WITH SAUCE.  PUSH DOWN ON LID AS NEEDED.  RAISE HEAT TO MEDIUM.  TURN GREENS IN SAUCE EVERY 10-15 MINUTES TO COOK EVENLY JUST UNTIL THEY START TO LOSE THEIR BRIGHT GREENESS.

ADD MEAT BACK TO GREENS AND STIR TO MIX IN.  RAISE HEAT JUST UNTIL SIMMERING.

TURN OFF HEAT.

BEAT EGGS IN TALL CONTAINER VIGOROUSLY AND STREAM IN LEMON JUICE UNTIL WELL INCORPORATED.  WITH LADLE OR MEASURING CUP, SLOWLY LADLE HOT JUICES INTO EGG-LEMON MIX BEATING STEADILY TO TEMPER UNTIL VOLUME OF EGG-LEMON IS AT LEAST DOUBLED.

POUR EGG-LEMON MIXTURE OVER MEAT AND GREENS.  SHAKE OR AGITATE PAN TO EVENLY DISTRIBUTE.  ADJUST SEASONINGS.  TURN MEAT AND GREENS TO COAT.  IF NEEDED, TURN ON AND HEAT UP TO SIMMER UNTIL EGG-LEMON SAUCE COATS THE SURFACE OF THE SPOON.  ADD CHOPPED FRESH/FROZEN DILL.

READY TO SERVE IMMEDIATELY.

Tips for Easy Living

BRAISE MEAT EVEN UP TO 5 DAYS AND STORE WITH “SKIN” OF PLASTIC WRAP WITH ALL ITS JUICES IN AIR TIGHT CONTAINER.

GREENS CAN BE WASHED AND DRAINED ON COUNTERTOP FROM THE NIGHT BEFORE.

IF SAUCE IS SOUR, ADD MORE SALT.

Photo Credit: http://syntageskardias.blogspot.com