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.

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

You will 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 it 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 the 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 covers all the 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 and lemon juice and sprinkle with sea salt.

 *Recipe and images flavours and flair

 

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GCT Team

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

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