Greek Table
Free recipe
Saganaki with Olives and Capers
Our greek kitchen turns saganaki into something special, with Olives and Capers, ready in roughly 96 minutes start to finish.
***** 4.5 · 381 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Olives and Capers: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the saganaki warm, with plenty of good bread or a simple salad alongside. This makes about 8 servings; leftovers keep well for a day.
More Greek Table
You might also like
Greek Table
Free
Weeknight-friendly keftedes with a greek accent, finished with a squeeze of lemon and a shower of herbs.
Greek Table
Members
Simple Spanakopita, the way the greek coast does it, with Tahini Drizzle -- generous, unfussy, and made for sh...
Greek Table
Members
Slow-Cooked Kolokithokeftedes, the way the greek coast does it -- generous, unfussy, and made for sharing.
Greek Table
Free
Bright, herb-forward gemista that proves greek cooking is about restraint, not shortcuts.