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.