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Greek Horta Recipe

Greek · Side dish · 25 min total

A traditional Greek dish of boiled wild greens, drizzled with lemon and olive oil, often served as a side or light meal.

Ingredients

• 1 lb mixed greens (such as dandelion, mustard, or turnip greens)
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice (from 1 lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Wash the greens thoroughly to remove any grit. Trim tough stems if necessary.
2. Bring a large pot of salted water to a boil. Add the greens and cook until tender, about 10-15 minutes.
3. Drain the greens well and transfer to a serving platter.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Drizzle the dressing over the warm greens and toss gently to coat. Serve warm or at room temperature.

Tips

• Any combination of bitter greens works well; traditional Greek horta uses wild greens like vlita or radikia.
• Leftovers can be stored in the refrigerator for up to 2 days; serve cold or reheat gently.
• For extra flavor, add a minced garlic clove to the dressing.

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