Facebook pixel
You have no items in your shopping cart.

Chopped greens with snails

Vasilis Patsis
Chopped greens with snails
  • 45'



  • 25'



  • 4


  • 1


  • Print



1 kg of snails
1 onion dry chopped
3 onions fresh chopped
1 bunch of cookies chopped
1-2 clove fennel finely chopped
1 kg of various wild greens.
1-2 tomatoes grated
1 tbsp. tomato paste
1 cup. olive oil
Salt Pepper


To cook the snails, rinse them with plenty of water to remove as much of their liquids as possible (shawls) and put them in a large bowl of water. At the same time, put a pot of water to boil. Once the snails pull their heads out of the shell, pour them into the pot with hot water and heat them for 1-2. Drain and puncture the edges at the back with a pointed knife, wash them 2-3 times and drain them. Put them in the saucepan with plenty of water and a little salt and boil them for 5 to 6, scraping them constantly. Drain and rinse with cold water. Allow them to drain on a piercing. Snails are ready for cooking. Put the olive oil in a saucepan to heat and then pour in the onions. Leave them to sauté for 2 to 3 minutes and add the snails. Stir and leave them for 6 to 7 minutes to sauté. Add the garlic, the fennel, the carrots, the smells, the tomatoes, the salt and the pepper. Stir well, let it boil. Add the greens and let the food simmer for about 25 minutes until to make the sauce.