ReceptnaptárHorta (boiled wild greens)
Horta is one of the simplest and healthiest dishes in Greek homes: boiled wild and seasonal greens, dressed with plenty of olive oil and lemon juice. In Greek cooking it's a main dish and a side, and a symbol of the whole culture, because generations lived on it.
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Ingredients
Method
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- Wash the greens thoroughly in several changes of water to get rid of any sand; remove the thick stems.
- Bring plenty of water to a boil in a large pot and salt it lightly.
- Add the greens to the boiling water and cook for 8-12 minutes, until the stems are tender too (spinach only 2-3 minutes).
- Drain and rinse briefly with cold water; let them drain, squeeze out gently, then put on a platter.
- Drizzle with olive oil and fresh lemon juice and sprinkle with pepper.
- Serve warm or cold with bread, feta and olives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If you can, mix several kinds of greens, because the bitter and sweet flavours complement each other.
- Don't overcook the greens, or you'll get a watery, grey mush; the stems should be just tender.
- Good olive oil is the star here: don't skimp on it, and the lemon juice is at its freshest right before serving.
Frequently asked questions
Which greens can I use?
Chard, dandelion, spinach, sorrel, chicory, nettle, spurge, lovage: whatever you find at the market.
Is it good cold?
Yes, it's delicious cold or at room temperature, and even better the next day.
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