Horta

Horta (Greek Boiled Wild Greens)

A staple of Greek tables, horta is simply wild or cultivated greens boiled until tender, then dressed with olive oil, lemon and salt. Serve at room temperature as a side dish or a light meal with crusty bread and feta.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1000 g (2¼ lb) mixed wild or cultivated greens, dandelion, chicory, amaranth, chard, spinach, or a mix; or null
• •3000 ml (12 cups) water, for boiling, or null
• •30 g (2 tbsp) coarse sea salt, for the cooking water, plus more to taste; or null
• •80 ml (⅓ cup) extra-virgin olive oil, good quality, Greek if possible; or null
• •45 ml (3 tbsp) fresh lemon juice, about 1–2 lemons; or null
• •1 clove garlic, finely grated or minced, optional; or null
• •1 pinch flaky sea salt, to finish, or null

Steps

1. 1 Wash the greens thoroughly in several changes of cold water to remove grit and soil. Trim any tough stems or damaged leaves. Drain.
2. 2 Bring the 3000 ml (12 cups) water to a rolling boil in a large pot and add the 30 g (2 tbsp) coarse salt - it should taste pleasantly salty, like mild seawater.
3. 3 Add the greens in batches, pushing them down with a wooden spoon as they wilt. Return to a boil.
4. 4 Reduce the heat to a steady simmer and cook uncovered until completely tender - this is the traditional texture, much softer than blanched greens. Cooking time varies by greens: spinach or amaranth take 5–8 minutes; dandelion, chicory or chard take 15–20 minutes; tougher stems may take 25 minutes. Test a thick stem: it should offer no resistance when pressed with a fork.
5. 5 Drain well in a colander, pressing gently to remove excess water. Let sit a minute to steam off.
6. 6 While still warm, transfer to a serving plate and dress with the olive oil, lemon juice and grated garlic (if using). Toss gently with your hands or two forks.
7. 7 Taste and adjust salt and lemon. Serve at room temperature, not chilled. Leftovers keep, covered, in the refrigerator for up to 2 days; bring back to room temperature before serving.