Ingredients

• 1 kg milk fed goat cut into portions
• 1 kilo stamnagathi (wild or coastal chicory)
• 5 -6 tablespoons olive oil
• ½ cup dry white wine
• juice of 1 large lemon
• salt freshly ground pepper 

Method

1. Clean the chicory and wash well. Immerse  for 6 to 7 minutes in boiling water.
2. In a casserole heat the olive oil and place the meat to brown on all sides; pour the wine and then add two cups of water and let it cook in low heat with the pot covered.
3. When the meat is half cooked, place the chicory in and leave it cooking for another 25 minutes. (If you think the fod needs additional liquid add a little hot water). Five minutes before removing casserole, add lemon and salt.
4. Serve hot with freshly ground pepper.

 Wine Suggestion: Grenache Nostos Manousakis