Boiled greens, or Horta vrasta (HOR-tah vrah-STAH), are a staple in any Greek household.
Horta, or χόρτα, is a traditional Greek dish of leafy green vegetables that are simply steamed or boiled. Once thoroughly drained, the greens are seasoned with salt and pepper and drizzled with a little olive oil and lemon juice.
Boiled leafy greens, or Horta vrasta, is a popular dish in Greece and consumed all year round by both mainlanders and islanders.
In this recipe, you can 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!