Horta: Greek Boiled Greens with Olive Oil and Lemon

Horta simply means “greens” in Greek, and horta vrasta are greens boiled until tender and dressed with olive oil, lemon and salt. It is one of the most common dishes on the Greek table: served warm with fish or beans, at room temperature with bread and cheese, or as a light meal on its own. Traditionally the greens were gathered wild from fields and hillsides; today most cooks buy cultivated greens at the market.

Horta recipe (boiled greens with olive oil and lemon)

Serves: 4 servings as a side. Prep: 15 minutes. Cook: 5–15 minutes, depending on the greens. Total: about 30 minutes.

Ingredients

• 2 lb (900 g) leafy greens, such as dandelion, chicory, amaranth (vlita), chard or mustard greens, or a mix
• Salt for the cooking water
• 4 tbsp extra virgin olive oil, such as our Rapti Koroneiki olive oil
• 1 lemon, cut into wedges
• A pinch of Greek sea salt to finish

Method

1. Sort the greens, discarding yellow leaves and any tough roots or stems. Cut very large leaves into pieces.
2. Wash the greens in a sink of cold water, lifting them out so the grit stays behind. Repeat with fresh water until no sand remains.
3. Bring a large pot of well-salted water to the boil. Add the greens, pushing them under.
4. Cook until tender: about 5 minutes for chard or amaranth, 8–15 minutes for dandelion or chicory. Taste a stem to check.
5. Drain well in a colander and let the steam escape for a minute or two, pressing lightly to remove excess water.
6. Pile onto a plate while still warm. Pour over the olive oil, squeeze over some lemon and sprinkle with salt. Serve warm or at room temperature with more lemon on the side.

Which greens to use

Almost any sturdy leafy green works. Bitter greens are the classic choice, and many Greeks like a mix of bitter and mild.

Green	Greek name	Flavour	Cooking time
Dandelion greens	radikia	Pleasantly bitter	10–15 minutes
Chicory, curly endive	radikia, antidia	Bitter	8–12 minutes
Amaranth	vlita	Mild, sweet (a summer green)	4–6 minutes
Swiss chard	seskoula	Mild	4–6 minutes
Mustard greens	vrouves	Peppery	6–8 minutes
Spiny chicory	stamnagathi	Bitter, Cretan speciality	8–10 minutes

In the United States and the UK, dandelion greens, chicory, chard and mustard greens are the easiest to find. Spinach also works but cooks in a minute or two and is better saved for spanakorizo or spanakopita.

If you forage wild greens

Gathering wild greens is still a seasonal ritual in rural Greece, but only pick plants you know well. Mississippi State University Extension advises being 100 percent certain of a plant’s identity before eating it, using several reliable guides, learning poisonous look-alikes, and avoiding roadsides and areas that may have been sprayed with herbicides or pesticides. When in doubt, leave it out. For most cooks, market greens are the simpler choice.

Dressing horta

The dressing is where the dish comes alive, so use an olive oil you enjoy on its own. A fruity Greek extra virgin olive oil and fresh lemon are traditional; some cooks prefer red wine vinegar with bitter greens. Dress the greens while they are still warm so they soak up the oil. Our guide to choosing Greek olive oil explains what to look for on the label, and a pinch of finishing salt adds crunch.

What to serve with horta

• Grilled or fried fish, the most classic pairing.
• Bean dishes such as fasolada or gigantes plaki.
• Boiled potatoes and courgettes dressed the same way, for a warm salad.
• Bread, olives and feta, as part of a simple Greek mezze.

Storing leftovers

Refrigerate leftover horta within 2 hours, as the USDA advises for cooked food, and eat it within 3 to 4 days. Store the greens undressed if you can and add fresh oil and lemon before serving. Leftover greens are good stirred into an omelette or a pie filling.

Find our olive oil in the Greek olive oil collection and more vegetable dishes in our Greek pantry recipes.

Sources

• Mississippi State University Extension: Forgotten foods, an introduction to wild edible plants
• USDA FSIS: Leftovers and food safety

Horta: frequently asked questions