Ingredients:
1/2 kilo mixed greens, (Myron kafkalithres, poppies, and spinach chard, or any green you like)
5-6 tbsp olive oil
1 large potato, peeled and cut into small cubes
1 green apple peeled and cut into small cubes
Vegetable Broth (can be made from a vegetable cube or bought in box)
1 pinch ground allspice
Salt and pepper
Zest of 1 lemon
100 gms yoghurt
4 large paximadia (hard Greek rusks, preferably oil based)
Method:
1. Peel and wash the vegetables and cut them in half
2. In a saucepan, heat the olive oil and sauté the greens
3. Season with salt and pepper and allspice
4. Add the diced potatoes and diced apple
5. Stir with a wooden spoon and add the vegetable broth to cover the greens
6. Let the greens cook for 15 to 30 minutes on low heat
7. Check the seasoning and remove from heat
8. Puree in blender
9. In a bowl, mix yogurt, lemon zest, salt and pepper
10. To serve, put in each dish a rusk and pour over the hot soup
11. Add a spoonful yoghurt