Horta: tender boiled greens dressed simply with olive oil, lemon and salt. A daily Greek side dish.
About this Greek recipe
Horta means greens. Greeks gather wild greens such as dandelion and amaranth, but chard, kale and spinach work well too.
Ingredients you will need
The main ingredients are mixed greens (dandelion, extra virgin olive oil, lemon, flaky sea salt. Exact quantities are in the recipe card below.
How long it takes
Allow 20 min in total: 10 min of preparation, 10 min of cooking. The recipe serves 4.
Inspired by Aglaia Kremezi
Aglaia Kremezi has written about the importance of greens and vegetables in traditional Greek cooking. This is the simplest and most common way to serve them. Read our profile of Aglaia Kremezi.
This is our own home-kitchen version of a classic dish. It is not Aglaia Kremezi’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Horta (Greek Greens with Lemon)
Ingredients
Method
- Trim any tough stems from the greens.
- Bring a large pot of salted water to the boil.
- Add the greens and cook for 3–8 minutes depending on type, until tender.
- Drain well and let steam dry for a few minutes.
- Dress with olive oil, lemon juice and salt. Serve warm or at room temperature.
