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Greek Horta (Greens) Recipe

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★★★★★

4.4 from 61 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/greek-horta-greens-recipe/