Servings
Font
Back
Horta
5 from 2 votes

Horta

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.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 people
Calories: 147 kcal
Course: Side Dish
Cuisine: Greek, Vegan

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

    Cup of Yum
  1. Remove all the stems and any brown or discolored leaves.
  2. 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.
  3. Drain and rinse all the leaves thoroughly again until the water is clear.
  4. Bring a large pot of water to a boil.
  5. Add salt to the water, about 1 teaspoon per 4 quarts (4 liters) of water.
  6. Once the water is boiling, add all the leaves.
  7. Cook, uncovered, over medium heat for about 20 minutes or until the thickest parts of the leaves are tender.
  8. Stir the horta every 5 minutes with a wooden spoon.
  9. Drain well.
  10. Transfer the horta to a bowl and drizzle with lemon juice to taste.
  11. Add the olive oil.
  12. Season with black pepper, mix and taste.
  13. Add salt if necessary.
  14. 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.