Boiled leafy greens, or Horta vrasta, is a popular dish in Greece and consumed all year round by both mainlanders and islanders.
It is easy to prepare and when dressed with a bit of olive oil and lemon, the taste is unbelievable!
One of my favourite childhood memories was helping παππού (grandfather) and γιαγιά (grandmother) gather the greens from their garden, before they made this delicious and healthy dish. I love eating my horta with feta and fresh bread which I dip into that juicy, lemony oil.
Horta vrasta can be served as a side dish, or a light, simple lunch/dinner.
Not to mention, the health benefits are second to none. So what are you waiting for?
In this recipe, I use endive, chicory, dandelion (Radikia), wild spinach, purslane, beetroot leaves, or amaranth (Vlita).
- 1kg fresh leafy greens
- 6 litres water
- 1/3 cup extra-virgin olive oil
- 1 lemon, juiced
- salt and pepper to taste
- Gather the ingredients.
- Wash your greens thoroughly in sink a few times over, to rinse away any soil. Discard any brown leaves.
- Bring a large pot of water to a boil.
- Carefully submerge the greens in the pot.
- Place lid on pot and boil for about 20 minutes or until greens are tender. Be careful not to over boil.
- Drain and place on serving dish.
- Drizzle with olive oil, lemon juice and season with salt and pepper.
- You can serve the greens warm or at room temperature. Enjoy!