Translation of "Wild greens" in German

Clean the wild greens and the spinach, wash them well.

They are wild greens and grow at 5-10 cm under the soil.

It documented the islanders’ meager diet, then a subsistence regimen of wild greens, fruits, legumes, bread and barley rusks, little protein and plenty of olive oil.

The menu offers fresh pasta with cardoncelli mushrooms, braised lamb with herbs and wild greens or appetizing sausage.

Wild greens are paired with everything from meat to fish to snails to legumes in a multitude of simple, nutritious, delicious dishes finished with excellent extra virgin olive oil.

Gastronomy San Marino gastronomy consists mostly of typical Romagna dishes like piadina to accompany cheeses, sausages and wild greens.

Jonathan Hamnett is an expert forager who helped us gather a variety of wild edible greens.

In the same spirit, on foot or by (rented) mountain-bike, guests can wander along the paths that lead away from the manor farm for interesting walks to discover flowers, plants and native wild greens or to admire the surrounding countryside with its varied panoramas due to the undulating terrain and its native fauna.

Agritourism lodges and some specialized companies provide seminars for traditional cooking, pastry, kneading bread and collecting wild greens, herbs, mushrooms, snails and truffle.

Iannis and his wife are hiking to "Loum Georgaki" today, where we are all foraging for "horta", wild greens.

The stuffing can be varied depending on the season with potatoes, pumpkins, wild greens flavoured with bacon or bacon and spinach combined with ricotta or raviggiolo cheese or potatoes and pumpkin in equal parts or with the addition of cabbage or the delicious " carline " (a type of thistle).

The Cretan diet –in fact a great part of Greek diet – in the 1950s consisted of carbohydrates (mainly bread and barley rusks), wild greens (upwards of 80 different varieties), other vegetables, fruits, and olive oil.

Greek olive oil, Greek olives cured and flavored in much the same way over eons, Greek honey, wild foods –specially game birds and hares (or rabbits today)– herbs, shoots, buds, countless wild greens, ancient legumes, such as the fava bean, split pea, chick pea and lentil, fish and seafood, snails, nuts, sesame seeds, whole grains, and a few simple goat’s and sheep’s milk cheeses are the timeless ingredients of the Greek table.

Fresh vegetables, wild greens, pulses, fish, local meat, pure dairy products and fruit predominate on the Greek table, in combinations which have remained invariable and unchanged over the centuries.

Hotel San Marco organises gastronomic themed walking tours in Italian, finding and explaining the local wild greens, how to pick them and how to pair them with various dishes.

San Marino gastronomy consists mostly of typical Romagna dishes like piadina to accompany cheeses, sausages and wild greens.