Horta (wild dandelion greens)
to taste Salt
to taste Lemon Juicecan be replaced with lime juice
to taste Olive Oil
Horta is the classic Greek salad that consists of lightly-boiled leafy greens (often vleeta, chicory, dandelion, or mustard,) seasoned and served with lemon or vinegar and olive oil. Greek greens salad, or horta (HOR-tah) salad can be eaten as a side for hearty meat or fish dishes, or all on their own as a light appetizer.
How to prepare the salad:
1. Pick through your horta and remove any leaves which are brown or discoloured.
2. Remove any roots, and excess dirt. Next, carefully wash your horta. The best way to do this is to work with two large bowls. Fill each one with water and immerse your horta, a few handfuls at a time, into the first bowl. Place your hand into the water with the horta and shake it around, almost like the agitator of a washing machine would . After you do this for about 30 seconds, move the horta over to the next bowl which is also filled with water. Empty the first bowl, and refill with water. Repeat the agitator motion in the second bowl.
3. Repeat until the water left behind when you transfer your horta, is crystal clear.
4. Bring a large pot of water to a boil. Add salt to taste to the water (usually we add 1 teaspoon per 4 liters of water). Once the water has come to a boil, add your horta.
5. Cook, uncovered, over medium heat for approximately 20 – 25 minutes, until the horta are tender. Every 5 minutes or so, stir the horta around in the pot.
6. Drain, but reserve the cooking liquid.
7. Right before you are planning to serve your horta, gently drizzle with lemon juice and olive oil. You can add salt at this point as well, if you desire.
8. Store the reserved liquid in the refrigerator until you are ready to drink it or use it. If you plan on drinking it as a tea, you can add a bit of honey to cut the bitterness.