Greek Horta (Greens) Recipe

Introduction

Greek Horta is a delightful, wholesome dish featuring a blend of tender greens sautéed with fresh herbs and lemon. Simple yet flavorful, it’s a traditional way to enjoy wild and garden greens, perfect as a healthy side or light meal.

Ingredients

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)
• 12 tablespoons extra virgin olive oil
• 40 grams (½ medium) red onion
• 30 grams (1 small) green onion, minced
• 1 garlic clove, chopped
• 180 grams (1 large) ripe tomato, grated (discard skin)
• 2 ½ tablespoons dill, minced
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Optional: feta cheese

Instructions

1. Step 1: Prepare the greens by washing them thoroughly. If using wild greens such as amaranth, dandelion, or sowthistle, blanch them in boiling water for 3 minutes, then transfer to ice water to cool. Drain and chop into smaller pieces.
2. Step 2: Spinach and collard greens do not require blanching. Chop them coarsely, cutting the stems finely.
3. Step 3: Separate the green and white parts of the green onions and chop both finely, keeping them separate.
4. Step 4: Heat 8 tablespoons of olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized.
5. Step 5: Add the white parts of the green onion and chopped garlic. Cook for one minute, then add the spinach and collard greens in batches. Increase heat to high and sauté until wilted.
6. Step 6: Stir in the blanched greens and cook for another minute. Add the grated tomato and green parts of the green onion. Season with salt and pepper to taste.
7. Step 7: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and cook for about 8 minutes until the stems are tender. Add a splash of water if needed to prevent sticking.
8. Step 8: Stir in the dill, lemon juice, and zest. Cook for another 1–2 minutes to blend the flavors.
9. Step 9: Serve warm, optionally topped with feta cheese, alongside crusty bread for dipping.

Tips & Variations

• Use a mixture of available greens for the best flavor; spinach and collards soften quickly while wild greens add a slight bitterness.
• If you can’t find some wild greens, substitute with kale or Swiss chard.
• Add a sprinkle of crumbled feta or a drizzle of extra lemon juice just before serving for extra brightness.
• Make sure not to overcook the greens to preserve their color and texture.

Storage

Store leftover Horta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil if it seems dry. This dish is best enjoyed fresh but can be eaten cold or at room temperature as part of a mezze spread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of green instead of a mix?

Yes, you can use just spinach or collard greens if that’s what you have on hand. The dish will still be tasty, though the flavor will be milder without the variety of wild greens.

Do I have to blanch the wild greens?

Blanching helps remove bitterness and softens tougher wild greens like dandelion, amaranth, and sowthistle. If you skip this step, the dish may taste more bitter and the texture less tender.

Greek Horta (Greens) Recipe

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Greek Horta is a traditional and healthy dish featuring a medley of boiled and sautéed wild and cultivated greens such as spinach, collard greens, amaranth, and dandelion, enriched with aromatic red onion, garlic, dill, fresh lemon juice, and extra virgin olive oil. This nourishing recipe celebrates Mediterranean flavors, often enjoyed warm as a side dish or a light main course, optionally garnished with feta cheese.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Greens

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)

Vegetables and Aromatics

• 40 grams (½ medium-sized) red onion
• 30 grams (1 small) green onion, minced, white and green parts separated
• 1 garlic clove, chopped
• 180 grams (1 large) ripe tomato, grated (discard skin)

Seasonings and Oil

• 12 tablespoons extra virgin olive oil, divided
• 2 ½ tablespoons fresh dill, minced
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Salt and black pepper, to taste

Optional

• Feta cheese, for garnish

Instructions

1. Prepare the greens: For wild greens like amaranth, dandelion, and common sowthistle, bring a large pot of water to a boil and prepare a bowl of ice water. Wash all greens thoroughly to remove dirt and grit. Blanch the wild greens by boiling them for 3 minutes then immediately transfer to the ice water to stop cooking. Drain and chop into smaller pieces. Spinach and collard greens do not require blanching but should be chunky chopped, slicing stems more finely.
2. Prep aromatics: Separate the white and green parts of the green onion and finely chop each separately. Chop the garlic and grate the tomato, discarding the skin.
3. Caramelize onion: Heat 8 tablespoons of extra virgin olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized, enhancing its natural sweetness, about 10-15 minutes.
4. Sauté aromatics and greens: Add the white parts of the green onion and chopped garlic to the pan and cook for about a minute. Then add the spinach and collard greens in batches, raising the heat to high, stirring until they wilt.
5. Add blanched greens and tomato: Stir in the blanched wild greens and cook for 1 minute, then add the grated tomato and green parts of the green onion. Season with salt and pepper to taste.
6. Simmer and soften stems: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and cook for about 8 minutes, or until the stems are tender. Add a splash of water if needed to prevent sticking.
7. Finish with herbs and lemon: Stir in the dill, lemon juice, and lemon zest and cook for an additional 1-2 minutes to blend flavors.
8. Serve: Serve the horta warm, ideally with crusty bread for dipping. Optionally, sprinkle with feta cheese for added richness.

Notes

• Thorough washing of wild greens is essential to remove dirt and grit due to their natural habitat.
• Blanching wild greens helps to eliminate bitterness and soften tough textures.
• The dish can be served warm or at room temperature as a healthy side or light vegetarian meal.
• Adjust seasoning carefully, especially salt, as the greens and optional feta add saltiness.
• Feta cheese is optional but adds a creamy and salty contrast.

Keywords: Greek horta, wild greens recipe, sautéed greens, Mediterranean side dish, healthy vegetarian greens, traditional Greek recipe