Horta (Boiled Greens with Lemon)
A humble and restorative Greek staple of tender-boiled bitter greens dressed simply with extra-virgin olive oil and fresh lemon juice. Use dandelion greens, chicory, or Swiss chard — all work beautifully.
Ingredients
- 2 lbs dandelion greens (or chicory or Swiss chard), tough stems trimmed
- 1 tsp kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic clove, minced
Instructions
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1
Bring a large pot of water to a boil and add 1 tsp kosher salt.
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2
Add 2 lbs tough stems trimmed dandelion greens (or chicory or Swiss chard) to the boiling water and cook for 8-12 minutes, until the stems are completely tender when pierced with a fork.
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3
Drain the greens in a colander and press firmly with a spoon or your hands to squeeze out as much water as possible. Transfer to a serving platter.
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4
While still warm, drizzle 1/4 cup extra-virgin olive oil and 1/4 cup fresh lemon juice over the greens. Scatter 1 clove minced garlic clove over the top and toss gently.
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5
Taste and adjust lemon juice and salt as needed. Serve warm or at room temperature.