SIMPLE GREENS BOILED AND SERVED WITH OLIVE OIL AND LEMON

Horta just means greens in Greek, but it usually refers to wild greens that people forage and cook simply. This is something my mom did a lot growing up, picking greens like dandelions and cooking them with olive oil and lemon. It might sound unusual if you’re not used to it, but it’s a normal part of Greek cooking.

These greens are simple, but they’re good for you. They’re full of vitamins, minerals, and fiber, and have been part of everyday cooking for a long time. Dandelion greens in particular are especially nutrient-dense.

FORAGING FOR HORTA

Foraging for horta is something people have done forever. It’s really just going out and picking edible greens, sometimes in the wild, sometimes right in your own yard. It sounds unusual at first, but once you start noticing these greens, they’re everywhere.

Common greens include dandelion, chicory, sorrel, lamb’s quarters, and purslane. If you’re not sure what you’re looking at, a field guide or even a phone app can help.

If foraging isn’t your thing, you can get the same idea from the store. Swiss chard, mustard greens, or even spinach work just fine. I’ve always had a soft spot for dandelion greens.

Try to pick in clean areas, away from roads or anything that’s been sprayed. Parks, fields, or your own yard are usually good places, as long as you know what’s been used there.

Spring and early summer are the best times. Greens are more tender then. Dandelion in particular is better before it flowers, otherwise it can get pretty bitter.

And like anything, don’t take more than you need.

CLEANING HORTA

Once you’ve gathered your greens, give them a good rinse. They usually need a few passes in cold water to get rid of dirt or anything hiding in there. No need to dry them completely, a little water helps when cooking.

COOKING HORTA

You can cook these greens a few different ways – boiled, sautéed, or braised. Usually boiled.

The day I made this, I used chicory from the farmer’s market, which is similar to dandelion. I also had a big leek, so I added that, along with a little red onion.

I threw in a bunch of dill from the garden too. The stems went in with the leek, and the fronds at the end. It was about a cup, but more or less doesn’t really matter.

Horta

SIMPLE GREENS BOILED AND SERVED WITH OLIVE OIL AND LEMON

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Cook Time 28 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Greek

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb of greens I prefer Dandelion greens
• 3 chopped green onions
• 1 onion chopped (or 1 leek sliced thin and halved)
• 1/2 cup olive oil
• big handful of dill finely chopped
• Stems of the dill chopped
• juice of 1 lemon
• salt
• pepper
• feta for topping optional

Equipment

• Medium or LArge Pot

Method

 

1. Heat the olive oil and saute the leeks, onions, and dill stems until wilted.
   1/2 cup olive oil, Stems of the dill, 1 onion
2. Add the well cleaned greens and about half the dill and saute for a couple minutes and stir until wilted. The washed greens hold a lot of water. If dry, add a splash of water Cover and slowly simmer for about 30 minutes.
   2 lb of greens, salt, pepper
3. Take of the heat and add the dill, the lemon juice, and season with salt and pepper. Sometimes with very bitter greens, I have added vinegar instead of lemon. Both acids really cut the bitterness.
   3 chopped green onions, big handful of dill finely chopped, juice of 1 lemon

Notes

Yu ocan top it with some feta

I usually eat them lukewarm.

I also like drinking a bit of the cooking liquid.

You can mix and match the greens depending on what you have. Chard, mustard greens, or kale all work. I tend to prefer the more bitter ones like dandelion or chicory.

You can finish it with a little feta or even a splash of hot sauce. Up to you.