Greek Horta Recipe (Boiled Greens with Extra Virgin Olive Oil and Lemon)
Course
Side Dish
Cuisine
International
Servings
Prep Time
2
people
5
minutes
Cook Time
15
minutes
Servings
Prep Time
2
people
5
minutes
Cook Time
15
minutes
Ingredients
1
lb.
wild or cultivated leafy greens
Choose from spinach, kale, dandelion, broccoli rabe, collard greens. Preferably organic.
1
tbsp.
Sea salt
for boiling water
juice of 1 lemon
10
tbsp.
extra virgin olive oil (EVOO)
1/2
tsp.
fine sea salt
for finishing
Instructions
Wash and chop the greens.
Fill a large pot (2-gallon) with water and add 1 tbsp. of sea salt. Use enough water to cover the greens when added. Bring to boil.
Add greens and simmer uncovered until soft, but still green and vibrant (about 10-15 minutes).
Strain with a slotted spoon and transfer to a serving dish, including some of the cooking liquid.
Add EVOO, juice of 1 whole lemon and fine salt to taste.
Enjoy both the greens and the nutrient-rich broth—this is Mediterranean superfood at its best!
Recipe Notes
Tips & Variations
Eat fresh: Horta is best enjoyed immediately while still warm.
Mix and match greens: Try combining different types for taste and texture.
Drink the broth: The “juice” is rich in antioxidants, folate, and minerals.
Great as a side dish, light lunch, or detox-friendly meal.