How to Cook Horta
Horta, a traditional Greek dish of boiled wild greens, is a nutritious and flavorful side that's easy to prepare. This recipe will guide you through the process of cooking horta, allowing you to enjoy the authentic taste of Greek cuisine at home.
Horta is not only delicious but also packed with nutrients. Leafy greens are rich in vitamins A, C, K, and folate, as well as minerals like calcium, potassium, and iron. They support brain health, strengthen bones, and may reduce the risk of chronic diseases.
By incorporating horta into your diet, you're embracing a centuries-old Greek tradition that celebrates the natural flavors and health benefits of wild greens. Enjoy this simple yet nutritious dish as part of your Mediterranean-inspired meals.
For a more traditional Greek experience, serve horta with a piece of feta cheese on the side.
The cooking liquid can be reserved and consumed as a nutritious drink.
Horta pairs well with grilled fish and chicken, too.
Ingredients
- 1 pound 450g wild greens (such as dandelion, amaranth, chicory, or Swiss chard)
- Salt to taste
- 2-3 tablespoons extra virgin olive oil or more as desirted
- Juice of 1 lemon or 1-2 tablespoons red wine vinegar
Instructions
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Thoroughly wash the greens in cold water, changing the water several times until it runs clear.
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Trim any thick stems and the root ends from the leafy greens.
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Bring a large pot of water to a boil. Add a teaspoon of salt.
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Add the cleaned greens to the boiling water and reduce heat to medium.
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Boil the greens for about 20- 25 minutes, or until the stems are tender. Stir occasionally to ensure all greens are submerged.
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Drain the cooked greens in a colander.
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Transfer the horta to a serving bowl.
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Drizzle with olive oil and lemon juice or red wine vinegar. Add salt to taste.
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Serve warm, at room temperature, or chilled.
Notes
For added flavor, consider sautéing the boiled greens with garlic and onions before serving.
