Horta vrasta – Greek boiled greens with lemon and olive oil Recipe
Horta vrasta is a simple dish of boiled leafy vegetables drizzled with olive oil and lemon juice. In Greece, wild herbs and weeds are used, but at home spinach, kale or beet greens work perfectly. It tastes like a very green, lemony warm salad that is often served alongside fish or grilled meat.
This dish captures the essence of Greek home cooking: simple, seasonal greens transformed with just olive oil, lemon and salt. It is light yet satisfying, naturally vegan, and highlights the pure flavor of good-quality olive oil and fresh greens.
Chef's tips
Do not overcook the greens – they should be soft but still bright green and slightly springy. The quality of the olive oil really matters here, so use the best extra virgin olive oil you have. Adjust the amount of lemon to your taste; in Greece, horta is often quite lemony.
How to serve
Serve horta vrasta as part of a mezze spread with olives, bread and dips, or as a simple side to grilled fish, lamb chops or roast chicken. It also works as a light lunch with a piece of crusty bread and a few olives or a slice of feta.
Ingredients
- spinach - 200 g
- kale - 150 g
- leaf chicory - 150 g
- lemon - 1 piece
- olive oil - 4 tablespoons
- salt
- pepper
- water - 2 l
Preparation
- Wash all the greens thoroughly in plenty of cold water to remove any sand and soil. Remove the tough kale stalks and any thicker parts of the stems from the other leaves.
- Roughly chop the leaves into pieces about 3–4 cm in size so they are easier to eat.
- Bring water with 1 teaspoon of salt to a boil in a large pot. When it comes to a rolling boil, add the kale and chicory first (or any other tougher leaves) and cook for 3–4 minutes.
- Add the spinach and cook for another 2–3 minutes, until all the leaves are tender but still a vibrant green color.
- Drain the greens in a colander and immediately rinse with cold water to stop the cooking and preserve the color. Gently squeeze out the excess water, but do not mash the leaves into a ball.
- Transfer the vegetables to a bowl or serving platter. Generously drizzle with olive oil, squeeze lemon juice over the top, and season with salt and pepper. Toss gently.
- Serve right away warm or at room temperature. Taste again before serving and add more lemon or salt if needed.
Storage
Gotowane zieleniny najlepiej smakują świeże, ale możesz je przechować w lodówce w pojemniku do następnego dnia. Przed podaniem dolej odrobinę świeżej oliwy i soku z cytryny, bo liście wchłaniają smak.
