Horta

Horta is Greece's simplest, most honest dish: wild greens boiled until tender, then dressed while warm with good olive oil, lemon, and salt. It is earthy, bright, and endlessly good with grilled fish or a hunk of bread.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

180

Ingredients

• 500 g mixed wild greens or dandelion leaves
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• 2 garlic cloves, thinly sliced
• 1 teaspoon sea salt
• Black pepper, to taste
• 1 tablespoon red wine vinegar
• Crusty bread, to serve

Instructions

1. Wash the greens thoroughly in several changes of cold water to remove all grit.
2. Bring a large pot of salted water to a rolling boil and add the greens in batches.
3. Boil for 12 to 15 minutes until completely tender, then drain well and squeeze out the excess water.
4. Warm the olive oil in a pan and gently fry the garlic for 30 seconds until just golden.
5. Toss the greens with the garlic oil, lemon juice, vinegar, and salt.
6. Serve warm or at room temperature with bread to mop up the dressing.

Pro tips

• Do not undercook the greens — horta should be silky and tender, not crunchy.
• Dress the greens while they are still warm so they absorb the oil and lemon.
• Chard, spinach, or dandelion leaves all work well if wild greens are unavailable.

Frequently asked questions