Horta (Greek Boiled Greens with Olive Oil and Lemon)

Horta (χόρτα) means “greens” in Greek, and it’s also the name of one of the simplest, most loved dishes on the Greek table: leafy greens boiled until tender, then dressed with extra virgin olive oil, fresh lemon juice, and sea salt. Greeks call it horta vrasta, boiled greens.

Traditionally, horta are wild greens gathered from hillsides and fields. Here in the US, dandelion greens, chicory, amaranth, and Swiss chard all make excellent horta, and I’ll show you exactly which ones to look for.

In Crete, the fields were full of horta, and my grandmother Chrysoula knew exactly which ones to pick. She’d clean them meticulously, boil them, and we’d eat them hot from the stove with lots of olive oil and lemon. Back home in Athens, my parents made horta at least once a week with greens from the laiki, our weekly farmers’ market, usually alongside fried fish, most often gavros (fresh anchovies).

Serve horta warm or at room temperature alongside grilled fish, fried calamari, lamb chops, or simply with crusty bread and a slab of feta.

What is horta

Horta (χόρτα, pronounced HOR-tah) is the Greek word for greens. It covers the wild leafy plants Greeks have gathered and cooked since ancient times, as well as cultivated greens like chard and dandelion. On a menu or at the table, “horta” usually means the dish itself: boiled greens with olive oil and lemon.

There’s no single English word for it. “Wild greens” or “boiled greens” is the closest translation.

Greece has dozens of edible wild greens. Researchers documenting traditional greens in central Crete alone recorded more than fifty species, most of them eaten boiled, exactly like this.

The wild greens grow without cultivation in many places, mainly in the mountains. Aromatic greens/herbs like myronia (a fragrant, fennel-like wild herb), stamnagathi (wild chicory), radikia (dandelion greens), endives, tsouknida (nettles), vlita (amaranth leaves), are abundant in Greece.

It’s interesting to note that some Greeks have a knack for foraging greens while on a road trip or even stopping by a scenic spot in suburban Athens. They have inherited the gift of identifying local species of greens from their ancestors, allowing them to distinguish between the ones that are fit for consumption and those that are not. They keep a knife and cloth bags handy in their cars to be prepared for a spontaneous gathering of greens.

In Greece, during difficult periods, such as the Second World War Axis occupation, the wild greens saved many lives since they were the people’s only nutritional solution.

Is horta healthy?

Leafy greens like dandelion, chicory, and amaranth are rich in fiber, vitamins A, C, and K, folate, calcium, and iron. Dressing them with olive oil isn’t just tradition, it’s smart: vitamins A and K are fat-soluble, so the oil helps your body absorb them.

Wild greens have been part of the traditional Cretan diet for centuries, and they’re one of the everyday foods behind the Mediterranean diet’s reputation.

For the ancient Greeks, Romans, Chinese, and Arabs, greens had healing properties either cooked in various foods or as teas.

Some green varieties are now cultivated and available in grocery stores.

The Greek recipes with greens are endless. From traditional Cretan herb pies to stews, all these recipes allow Greeks to take advantage of the properties of wild herbs, which fortunately exist in abundance in Greece.

*Times are for about 2 lbs of trimmed greens. Cultivated greens cook faster than wild ones, and older, larger leaves take longer than young ones.

Mixing a bitter green like dandelion with a sweet one like chard is a lovely way to balance a plate of horta.

Where to buy horta greens in the US

Look for dandelion greens and chicory at Greek, Italian, and Middle Eastern markets, well-stocked supermarkets, and farmers’ markets. Amaranth greens often turn up at Asian and Caribbean markets (sometimes labeled callaloo or yin choy). Swiss chard and beet greens are available almost everywhere.

In Greece, wild greens are at their best from late fall through spring, after the rains. Good weather can bring them out early, and a cold snap can delay them.

Greek supermarkets carry horta too, often in the freezer section, cleaned and ready to use. In New York, I find them at Titan Foods in Astoria. Frozen horta is a great shortcut when fresh greens are hard to find.

How to make horta

The easiest and most common way to enjoy horta is to boil them and serve them as a side dish with lemon juice and olive oil.

For this recipe, I am using vlita (amaranth leaves). These greens have a strong, slightly bitter, refreshing taste, especially organic ones. They are an excellent accompaniment to fried fish, grilled meat, or even served plain with french fries.

Vlita, in addition to boiling, they can be lightly fried with some onion, garlic, and tomato and garnished with herbs, such as basil, mint, parsley, thyme, and rosemary.

This recipe is a guide on how to make greens in general. You can use the same instructions with greens such as dandelion, amaranth, swiss chard, or any leafy green you choose, like chicory.

For serving, you will need lemons and extra virgin olive oil.

Cook

Fill a deep, large pot with water and one teaspoon of sea salt. Place over high heat and bring to a boil.

Place the washed and drained greens in the pot gradually so the boiling is not interrupted. Do not cover the pot.

For about 2 lbs of greens (net weight), calculate 12 minutes of boiling time. Interesting fact: The greens cultivated on farms will boil faster than wild greens picked from the mountains.

Adjust the cooking time depending on how firm you prefer their texture.

Drain and dress

Drain the horta well in a colander, pressing gently to release excess water. Transfer to a platter, drizzle generously with extra virgin olive oil, sprinkle with flaky sea salt, and add a squeeze of lemon just before serving.

How Greeks serve horta

Horta is a side dish that goes with almost everything: grilled or fried fish, fried calamari, grilled meat, roast lamb, or biftekia. During Lent it becomes a main, with bread, olives, and a little feta or a boiled potato or two. And in many Greek homes there’s always a container of horta in the fridge, ready to eat cold with a drizzle of fresh oil.