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Horta

By Groceree

Also known as Horta Vrasta · Greek Boiled Greens

Wild or bitter greens boiled until tender and dressed while warm with a great deal of olive oil, lemon and salt. The simplest Greek dish and one of the most eaten.

Last updated

A plate of glossy boiled dark greens dressed with olive oil and a lemon wedge
Servings
4 servings
Prep
10 min
Cook
10 min
Total
20 min

Ingredients

  • cooking greens1 kg
  • olive oil5 tbsp
  • lemons2
  • sea salt1 tsp
  • garlic cloves (optional)1
  • salt1 tbsp

Instructions

  1. 01

    Wash the thoroughly in several changes of water — wild hide a lot of grit.

  2. 02

    Trim off tough stems, but leave tender ones on.

  3. 03

    Bring a large pan of water to the boil with the and boil the until tender: 3 to 4 minutes for spinach and chard, up to 10 for tougher, bitter like dandelion.

  4. 04

    Drain well, pressing gently, but do not squeeze them dry.

  5. 05

    Crush the , if using. While the are still warm, dress them generously with the , the juice of one , the flaky and the crushed .

  6. 06

    Serve warm or at room temperature, with the other cut into wedges.

Notes

  • Dress them warm. Hot greens absorb the oil and lemon; cold ones just sit in it.
  • Use far more olive oil than seems right. On a Greek table it is the main flavour, not a coating.
  • Bitter greens are the point. Horta is prized in Greece partly for its bitterness, which the lemon balances.

Nutrition per serving

Calories
220 kcal
Protein
6 g
Carbs
8 g
Fat
18 g

Estimated from the ingredients.

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