Servings
Font
Back
Horta (Boiled Leafy Greens)
4.9 from 138 votes

Horta (Boiled Leafy Greens)

Horta is a simple preparation of boiled leafy greens, typically wild dandelion greens, seasoned with lemon juice, olive oil, salt, and black pepper. The process involves thorough cleaning, boiling the greens in plenty of salted water until tender, then refreshing them in cold water to maintain their vibrant color. Tossing with a lemony olive oil dressing balances the greens' earthiness and delivers a fresh, mildly tangy side dish that can be enjoyed warm or at room temperature.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean, Greek

Ingredients

Ingredients
  • 2 pounds horta washed and cut into bite-sized pieces, wild dandelion greens
  • 2 tbsp lemon juice to taste
  • 1/3 cup olive oil to taste
  • 1/2 tsp black pepper
  • 1 tsp salt

Instructions

How to prepare the salad:
    Cup of Yum
  1. Pick through your horta and remove any leaves which are brown or discoloured.
  2. Remove any roots, and excess dirt.  Next, carefully wash your horta until is very clear.
  3. Bring a large pot of lightly salted water (about half a teaspoon per quart) to a boil and add the greens, making sure they are fully submerged. When you are boiling horta boil it with a lot of water. Although the greens will lessen in volume make sure they are boiled in a lot of water. The water can be used to drink. Like tea or let it go cold.
  4. Cook, uncovered, over medium heat for approximately 5 – 20 minutes, until the horta are tender.  Every 5 minutes or so, stir the horta around in the pot.
  5. Drain in a colander and rinse under cold water to stop the cooking process and retain the green color. Squeeze out any remaining water.
  6. In a large bowl, whisk the together the oil, lemon juice, ½ teaspoon salt and ½ teaspoon black pepper. Add the greens and toss to combine.
  7. Right before you are planning to serve your horta, gently drizzle with lemon juice and olive oil. You can add salt to taste at this point as well,
  8. Serve at room temperature in shallow bowls with lemon wedges on the side.

Notes