Sides
Boiled Wild Greens with Lemon and Oil
The Quirky Foodster Team
Ingredients
- 500 g (1 lb) mixed wild or cultivated greens (dandelion, chicory, or a mix of chard and spinach)
- 2 tbsp extra virgin olive oil
- 1 lemon, cut into wedges
- Salt to taste
Method
- Wash the greens thoroughly in several changes of cold water to remove any grit, trimming away any tough or damaged stems.
- Bring a large pot of salted water to a rolling boil.
- Add the greens and boil, uncovered, for 8-15 minutes depending on the type and toughness of the greens, until tender.
- Drain well in a colander, pressing gently to remove excess water.
- Arrange on a serving platter while still warm.
- Drizzle generously with olive oil and serve with lemon wedges for squeezing over at the table.
Introduction: Horta, wild or cultivated leafy greens simply boiled and dressed with olive oil and lemon, is one of the simplest and
most enduring dishes of Greek Orthodox fasting cuisine. Requiring nothing more than greens, water, oil, and lemon, it
embodies the Lenten ideal of returning to humble, unadorned food, and it appears on the table alongside beans,
olives, and bread throughout Great Lent.
Cultural Background: Horta, wild or cultivated leafy greens simply boiled and dressed with olive oil and lemon, is one of the simplest and
most enduring dishes of Greek Orthodox fasting cuisine. Requiring nothing more than greens, water, oil, and lemon, it
embodies the Lenten ideal of returning to humble, unadorned food, and it appears on the table alongside beans,
olives, and bread throughout Great Lent.
Tips: Different greens need different cooking times — tender spinach or chard needs only a few minutes, while tougher dandelion greens need closer to 15. Do not skip washing thoroughly in multiple changes of water, as wild greens especially can carry a lot of grit. Save the flavorful cooking water (called 'hortozoumo') — it can be sipped on its own or used as a light broth base.
Variations: Mix several types of greens together for a more complex flavor, as is traditional. Add a pinch of dried oregano along with the olive oil for extra flavor. Serve alongside olives and a piece of bread for a complete simple Lenten meal.
Storage: Refrigerate in an airtight container for up to 2 days; best enjoyed fresh as greens lose texture on standing.
Reheating: Best served warm or at room temperature the day it's made; if needed, reheat briefly in a covered pan over low heat.
Please log in to leave a comment.