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Horta-Greek Greens With Olive oil And Lemon

Horta vrasta-boiled greens are a staple in Greece. Dressed with olive oil and lemon, horta are a delicious side dish for grilled fish, chicken, or steak.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 118 kcal
Course: Side Dish , Salad
Cuisine: Greek

Ingredients

  • 2 lbs Dandelion greens or amaranth greens, swiss chard, or any leafy green you choose, like chicory.
  • 2 lemons
  • extra virgin olive oil

Instructions

Wash and trim the greens
    Cup of Yum
  1. Cut the lower part of the root, which has soil, and the rest either remove and keep aside or cut it crosswise, so it is cooked at the same time as the leaves.
  2. Place the greens into a very large bowl or in a basin filled with water and 1 teaspoon of sea salt. Wash the greens very well and add enough vinegar to the last water, as a rinse.
Trim
  1. In most greens, you do not need to remove the stems (stalks). If they are thick, cut them, and save them for your homemade broths.
Cook
  1. Fill a deep, large pot with plenty of water and one teaspoon of sea salt. Place over high heat and bring to a boil.Place the washed and drained greens in the water gradually so the boiling does not stop. Do not cover the pot. For about 2 lbs of horta (net weight), calculate 12 minutes of boiling time. Adjust the cooking time depending on how firm you prefer their texture.

Notes

  • If the greens are not cooked on the day of purchase, shake them to remove most of the soil. Do not wash or moist them. The best storage is a cloth bag or pillowcase on the lowest shelf of the refrigerator so they are not exposed to extreme cold. They will keep well for 2-3 days.
  •  
  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
  • If the greens are not cooked on the day of purchase, shake them to remove most of the soil. Do not wash or moist them. The best storage is a cloth bag or pillowcase on the lowest shelf of the refrigerator so they are not exposed to extreme cold. They will keep well for 2-3 days.
  • Much of the greens' deliciousness is at the roots, so you shouldn't throw them away. After cutting the lower part from the root, keep the remaining pieces, wash them well and use them in your cooking, e.g., add them in stews with veal or lamb or in use for your homemade broth.
  • We don't put lemon on boiled greens that will not be consumed immediately. When we add lemon, the countdown begins until they turn black for good. Add the desired amount of lemon juice when we are going to serve.
  • Avoid reheating horta. Horta are best consumed warm right after cooking or at room temperature. Reheating is not recommended. Generally, greens will lose beneficial ingredients when reheated, and they can become toxic.

Nutrition Information

Calories 118kcal (6%) Carbohydrates 26g (9%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 0.04g Sodium 173mg (7%) Potassium 975mg (28%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 23057IU (461%) Vitamin C 108mg (120%) Calcium 438mg (44%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 118

% Daily Value*

Calories 118kcal 6%
Carbohydrates 26g 9%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.04g 0%
Sodium 173mg 7%
Potassium 975mg 21%
Fiber 9g 36%
Sugar 3g 6%
Vitamin A 23057IU 461%
Vitamin C 108mg 120%
Calcium 438mg 44%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.