Horta (Greek Boiled Greens)

Horta recipe: Greek boiled greens with olive oil and lemon

Horta vrasta, Greek boiled greens, dressed simply with extra-virgin olive oil, lemon, and sea salt. Use amaranth (vlita), dandelion, chicory, or Swiss chard.

Course Salads, Side Dish

Cuisine Greek

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 12

Servings

Calories 171kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lb leafy greens (900 g), trimmed weight (amaranth/vlita, dandelion, chicory, Swiss chard, or a mix)
2 teaspoons sea salt divided (1 for washing, 1 for the cooking water)
2 tablespoons of white vinegar for the final rinse
2 lemons
¼ cup extra virgin olive oil (60 ml), for serving

Instructions

Wash and trim

Cut off the soily bottom of the roots. Keep the remaining root and thick stems aside for broth, or slice them crosswise so they cook in the same time as the leaves.
Place the greens in a large bowl or basin of cold water with 1 teaspoon sea salt. Swish well, lift out, and repeat with fresh water until no soil settles at the bottom. Add the vinegar to the last rinse. Drain.

Cook

Fill a large, deep pot with plenty of water and 1 teaspoon sea salt and bring to a boil over high heat.
Add the greens gradually so the water keeps boiling. Do not cover. Boil for 10–12 minutes for amaranth (vlita), dandelion, or chicory (less for tender greens like chard; see the table in the post), until tender to your liking.
Optional: to keep them bright green, transfer to a bowl of ice water as soon as they're done.

Notes

If the greens are not cooked on the day of purchase, shake them to remove most of the soil. Do not wash or moisten them. The best storage is a cloth bag or pillowcase on the lowest shelf of the refrigerator so they are not exposed to extreme cold. They will keep well for 2-3 days.
Much of the greens' deliciousness is at the roots, so you shouldn't throw them away. After cutting the lower part from the root, keep the remaining pieces, wash them well and use them in your cooking, e.g., add them in stews with veal or lamb or in use for your homemade broth.
Lemon juice turns the greens a dull olive-brown as they sit, so add it only to the portion you're serving right away.
Store cooked horta undressed in the fridge within 2 hours of cooking and eat within 3–4 days. Serve cold or at room temperature, dressed just before eating.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition