Boiled leafy greens (horta) are so popular in Greece and consumed all year round by both mainlanders and islanders.

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).

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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