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).
- 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
- 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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