Horta: Greek Boiled Greens with Olive Oil and Lemon

Horta are boiled leafy greens dressed with olive oil and lemon, a side dish on almost every Greek table. In Greece they use wild greens; outside Greece, chicory, dandelion, chard or spinach work well.

Serves: 4 as a side | Prep: 15 min | Cook: 15 min

Ingredients

• 1 kg leafy greens (chicory, dandelion, chard or spinach)
• 4 tbsp extra virgin olive oil
• Juice of 1 lemon
• Salt

Method

1. Wash the greens well and trim any tough stems.
2. Bring a large pot of salted water to the boil.
3. Cook the greens until tender: 3 to 5 minutes for spinach and chard, 10 to 15 minutes for chicory and dandelion.
4. Drain well and transfer to a serving dish.
5. Dress generously with olive oil, lemon juice and salt, and serve warm or at room temperature.

Tips

• Bitter greens such as chicory become milder the longer they cook.
• Dress the greens while still warm so they absorb the oil and lemon.

Products from Bakaliko

• Zanae - Radikia (Chicory) 280 g
• Sellas - Extra Virgin Olive Oil Dorica 500 ml
• Theofilos - Greek Lamb Ribs (Arnaki Paidaki)

More Greek recipes

• Fasolada: Greek white bean soup
• Greek briam (roasted vegetables)