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  • Horta (Boiled Leafy Greens)

Horta (Boiled Leafy Greens)

Posted on Nov 20th, 2022
by Chef's Pencil Staff
Categories:
  • Home Cooking Recipes
  • Vegetables Side Dishes
Horta

Horta is a traditional Greek side dish that consists of lightly-boiled leafy greens seasoned and served with lemon, vinegar and olive oil.  Amaranth leaves (Vleeta), chicory, wild dandelion, or mustard leaves are usually used to make horta.

Horta (spelled HOR-tah) can be eaten as a side for hearty meat or fish dishes, or on its own as a light appetizer.

Horta

Horta (Boiled Leafy Greens)

4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine Greek, Mediterranean
Servings 4 servings

Ingredients
  

Ingredients

  • 2 pounds horta (wild dandelion greens) washed and cut into bite-sized pieces.
  • 2 tbsp lemon Juice to taste
  • 1/3 cup olive oil to taste
  • 1/2 tsp black pepper
  • 1 tsp salt

Instructions
 

How to prepare the salad:

  • Pick through your horta and remove any leaves which are brown or discoloured.
  • Remove any roots, and excess dirt.  Next, carefully wash your horta until is very clear.
  • Bring a large pot of lightly salted water (about half a teaspoon per quart) to a boil and add the greens, making sure they are fully submerged. When you are boiling horta boil it with a lot of water. Although the greens will lessen in volume make sure they are boiled in a lot of water. The water can be used to drink. Like tea or let it go cold.
  • Cook, uncovered, over medium heat for approximately 5 – 20 minutes, until the horta are tender.  Every 5 minutes or so, stir the horta around in the pot.
  • Drain in a colander and rinse under cold water to stop the cooking process and retain the green color. Squeeze out any remaining water.
  • In a large bowl, whisk the together the oil, lemon juice, ½ teaspoon salt and ½ teaspoon black pepper. Add the greens and toss to combine.
  • Right before you are planning to serve your horta, gently drizzle with lemon juice and olive oil. You can add salt to taste at this point as well,
  • Serve at room temperature in shallow bowls with lemon wedges on the side.

Notes

Horta
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