Horta

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Horta (Boiled Greens)

Introduction

Horta is a traditional Greek dish that features a variety of wild or cultivated greens, simply boiled and dressed with olive oil and lemon juice. This vegan recipe is a staple in Greek cuisine, known for its simplicity and nutritional benefits. Horta can be made with greens such as dandelion, chicory, or spinach.

Horta Ingredients

  • 1 pound fresh greens (dandelion, chicory, spinach, or a mix), washed and trimmed
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • Salt to taste
  • Lemon wedges (for serving)

Instructions

  1. Prepare the Greens:
    • Thoroughly wash the greens to remove any dirt or sand. Trim any tough stems or damaged leaves.
  2. Boil the Greens:
    • Bring a large pot of salted water to a boil. Add the greens and cook for 5-10 minutes, depending on the type and toughness of the greens, until they are tender but still vibrant green.
    • Drain the greens in a colander and rinse with cold water to stop the cooking process. Squeeze out any excess water.
  3. Dress the Greens:
    • Transfer the boiled greens to a serving dish. Drizzle with extra virgin olive oil and lemon juice. Toss gently to combine.
  4. Season and Serve:
    • Season with salt to taste. Serve warm or at room temperature, garnished with lemon wedges.

Serving Suggestions

Horta is traditionally served as a side dish with grilled meats or fish. It can also be enjoyed as a light and healthy main course, accompanied by crusty bread and olives.

Conclusion

Horta is a quintessential example of the Greek approach to cooking: simple, fresh, and incredibly flavorful. This dish highlights the natural taste of the greens, enhanced by the classic Mediterranean combination of olive oil and lemon. Enjoy this nutritious and delicious dish as part of your Greek culinary repertoire.