Horta- Greek boiled leafy greens

Xorta
Horta- Greek boiled leafy greens
Horta- Greek boiled leafy greens

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).

Vlita
Vlita

 

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

 

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GCT Team

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