Horta Vrasta (Boiled Wild Leafy Greens with Olive Oil and Lemon) Recipe
Introduction
Horta Vrasta is a simple and healthy Greek dish featuring tender boiled wild greens dressed with olive oil and lemon. It’s a refreshing, vibrant side that celebrates the natural flavors of fresh leafy greens.
Ingredients
- 2 lbs wild leafy greens (e.g. dandelion greens, curly endive, amaranth leaves, chicory)
- Salt, to taste
- 3 tablespoons olive oil (or more, to taste)
- 1 lemon, juiced (use as much as desired)
Instructions
- Step 1: Bring a large pot of water to a boil and add a teaspoon of salt.
- Step 2: While waiting, fill a large bowl or a clean sink with water and wash the leafy greens thoroughly. Change the water and continue soaking until it remains clear. Trim any thick stems from the greens.
- Step 3: Add the prepared greens to the boiling water, reduce the heat to medium, and simmer for about 20 minutes or until the stems are tender. Stir occasionally to keep them submerged.
- Step 4: Drain the greens well and transfer them to a serving bowl.
- Step 5: Drizzle the horta with olive oil and fresh lemon juice, then season with salt to taste. Serve immediately.
Tips & Variations
- Experiment with different wild greens to find your favorite combination and flavor profile.
- Add a sprinkle of freshly ground black pepper or a touch of garlic for extra depth.
- Use good quality extra virgin olive oil for the best taste.
- Serve alongside grilled fish or roasted meats for a balanced meal.
Storage
Store leftover horta in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold, as a salad. Add fresh lemon juice and olive oil before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular spinach instead of wild greens?
Yes, spinach works well as a milder substitute, though the flavor will be less robust than traditional wild greens.
Should I peel the stems before boiling the greens?
Thick stems should be trimmed but do not need to be peeled. They will become tender with sufficient boiling time.
PrintHorta Vrasta (Boiled Wild Leafy Greens with Olive Oil and Lemon) Recipe
Horta Vrasta is a traditional Greek dish featuring boiled wild leafy greens such as dandelion, chicory, or amaranth leaves. This simple, healthy recipe highlights the natural flavors of the greens enhanced with olive oil and fresh lemon juice, making it a beloved side dish or light vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Ingredients
- 2 lbs wild leafy greens (e.g., dandelion greens, curly endive, amaranth leaves, chicory)
- Salt, to taste (plus 1 teaspoon for boiling water)
- 3 tablespoons olive oil (or more, to taste)
- 1 lemon (juiced, use as much as desired)
Instructions
- Prepare water and salt: Bring a large pot of water to a boil and add one teaspoon of salt to season the boiling water.
- Wash the greens: Fill a large bowl or clean sink with water and submerge the wild leafy greens. Change the water and repeat the process until the water runs clear, ensuring all dirt is removed. Trim off any thick stems from the greens.
- Boil the greens: Add the cleaned greens to the boiling salted water and reduce the heat to medium. Boil the greens for about 20 minutes or until the stems become tender, stirring occasionally to keep them submerged.
- Drain the greens: Once cooked, drain the water thoroughly and transfer the boiled greens to a serving bowl.
- Season: Drizzle the boiled greens with olive oil and lemon juice to taste. Add salt as desired and gently toss to combine before serving.
Notes
- Use a mix of wild greens or available leafy greens for variety and flavor.
- Adjust the amount of lemon juice and olive oil to suit your taste preferences.
- This dish can be served warm or at room temperature.
- Ensure thorough washing as wild greens may contain dirt or grit.
- Leftovers can be stored in the refrigerator for up to 2 days.
Keywords: Horta Vrasta, Greek boiled greens, dandelion greens recipe, healthy leafy greens, traditional Greek side dish, easy vegetarian recipe
