Greek Horta Recipe

Prepare The Horta:

1. If using wild greens (amaranth, dandelion, common sowthistle) you will need to blanch them first. Add plenty of water to a large cooking pot and bring to a boil. Fill a large bowl with cold water and toss in some ice cubes.
2. After washing the greens thoroughly (see note 1) add them to the hot boiling water. Cook for 3 minutes and then transfer to the bowl with the cold water. Once cooled transfer to a strainer and let them drain. Once drain chop into smaller parts.
3. The spinach and collard greens don't need to be blanched. Chunky chop them cutting the stems a bit more finely.
4. Separate the green parts from the white parts of the green onion. Finely chop both but keep them separately.

Cook The Horta:

1. Heat 8 tablespoons of extra virgin olive oil in a saute pan. Add the red onion and cook over low heat until caramelized.
2. Add the white parts of the green onion and the garlic. Cook for a minute. Then add the spinach and collard greens in batches. Raise heat to high and saute until greens are wilted.
3. Stir in the blanched greens as well. Cook for a minute and add the grated tomato and green parts of the green onions. Season with salt and pepper.
4. Add the remaining 4 tablespoons of olive oil turn the heat to low and cover the pan. Cook for about 8 minutes or until the stems of the greens are tender enough. If necessary add a splash of water.
5. Add the dill, lemon juice, and zest and cook for 1-2 minutes more.
6. Serve warm with bread for dipping.