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Greek Greens (Horta) with Olive Oil and Lemon Recipe

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4.4 from 57 reviews

  • Author: Diane
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

Horta, a traditional Greek dish, features leafy greens such as dandelion or amaranth boiled until tender and then generously dressed with extra virgin olive oil and fresh lemon juice. This simple, healthy side celebrates the flavors of fresh greens with minimal ingredients and is commonly enjoyed as part of a Mediterranean meal.

Ingredients

Greens

  • 2 lbs dandelion greens (or amaranth greens, swiss chard, chicory, or any leafy green of choice)

Seasoning and Dressing

  • 2 lemons, juiced
  • Extra virgin olive oil, to taste
  • Sea salt, 2 teaspoons (1 tsp for washing water, 1 tsp for boiling water)
  • Vinegar, a splash (for rinsing only)

Instructions

  1. Wash and trim the greens: Thoroughly wash the greens by trimming off the lower part of the root which holds soil. You can remove or cut the root crosswise to cook with the leaves.
  2. Soak the greens: Place the greens in a large bowl or basin filled with water and 1 teaspoon of sea salt. Wash thoroughly by swirling the greens. Rinse the last batch of washing water with a splash of vinegar to remove any remaining dirt or impurities.
  3. Trim stems if necessary: Most leafy greens don’t require stem removal. If stems are very thick, cut them off and save for homemade broths.
  4. Boil the greens: Fill a deep, large pot with plenty of water and add 1 teaspoon sea salt. Bring to a rolling boil over high heat. Gradually add the greens to keep the water boiling continuously. Do not cover the pot. For about 2 lbs of greens, boil for approximately 12 minutes or adjust cooking time depending on your preferred texture.
  5. Drain and serve: Once cooked to your liking, drain the greens well. Transfer to a serving dish and dress generously with extra virgin olive oil and fresh lemon juice. Season to taste with salt if needed.

Notes

  • Use any tender leafy green such as chicory, amaranth, or swiss chard as an alternative to dandelion greens.
  • Boiling time can be adjusted for firmer or softer greens according to personal preference.
  • Do not cover the pot while boiling to retain the vibrant green color and prevent overcooking.
  • Saving thick stems for broth makes use of the entire vegetable and reduces waste.
  • Serving Horta with olive oil and lemon highlights the fresh, earthy flavors of the greens in traditional Greek style.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Greek

Find it online: https://eatwithdiane.com/greek-greens-horta-with-olive-oil-and-lemon-recipe/