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).
This post was last modified on August 10, 2020 1:46 pm
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