Horta- Greek boiled leafy greens

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Boiled leafy greens (horta) are so popular in Greece and consumed all year round by both mainlanders and islanders.

You will definitely find them on a menu in most traditional Greek taverns- as they are a staple in the Mediterranean diet.

The health benefits are second to none and can be served as a side dish, or a light, simple lunch.

You can use endive, chicory, dandelion (Radikia) , wild spinach, purslane, beetroot leaves, or amaranth (Vlita).

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Ingredients →

– 1 x kg fresh leafy greens

– 6 x litres water

–  1/3 x cup extra virgin olive oil

–  sea salt to taste

– 1 x lemon, juiced

Method →

– Wash your greens thoroughly in sink a few times over, to rinse away any soil.

– Place in a large pot and cover with water. Using a wooden spoon, press the leaves down to ensure the water is covering all greens.

– Bring water to a boil and then reduce to medium heat. Place lid on pot and boil for about 20 minutes or until greens are tender.

– Drain and place on serving dish.

– Drizzle with olive oil, lemon juice and sprinkle with sea salt.

 *Recipe and images flavoursandflair.com (Copyright)

GCT Team

This article was researched and written by a GCT team member.

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