Horta
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5
2 reviews
Excellent
Horta
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Vegan and gluten-free, horta (Χόρτα) is a traditional Greek recipe composed of steamed or boiled leafy vegetables, served very simply with lemon juice and olive oil.
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Ingredients
- 16 oz. wild dandelion leaves (pikralithres)
- 10 oz. nettle leaves (tsiknoudia)
- 10 oz. spinach levethies, young wild
- salt
- black pepper
- lemon juice to taste, freshly squeezed
- 4 tablespoons olive oil fruity
Instructions
- Remove all the stems and any brown or discolored leaves.
- Soak all the leaves in a large volume of water and rub them gently between the hands to remove any excess dirt. Change the water at least 4 times.
- Drain and rinse all the leaves thoroughly again until the water is clear.
- Bring a large pot of water to a boil.
- Add salt to the water, about 1 teaspoon per 4 quarts (4 liters) of water.
- Once the water is boiling, add all the leaves.
- Cook, uncovered, over medium heat for about 20 minutes or until the thickest parts of the leaves are tender.
- Stir the horta every 5 minutes with a wooden spoon.
- Drain well.
- Transfer the horta to a bowl and drizzle with lemon juice to taste.
- Add the olive oil.
- Season with black pepper, mix and taste.
- Add salt if necessary.
- Horta can be served with feta or other goat (or sheep) cheese.
Notes
- So that the leaves retain their intense green color, in addition to cooking them uncovered, after boiling them in salted water, transfer them directly to a bowl filled with ice cubes and cold water to stop the cooking.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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