Horta vrasta

Horta vrasta or boiled leafy greens is a very popular dish in Greece but not in France. Greeks eat often horta and especially during summer. Horta could be an individual salad, a mezze or an accompaniment to fish or grilled meat.

To prepare this salad, they use different and quite often wild plants depending on the season and the region such as dandelions, chard leaves, chicory, wild amaranth, tordylium apulum (most commonly known as the Mediterranean hartwort), etc. The taste of horta can be more or less bitter depending on the plant.

4 servings 13 min.15 min.15 min.very easyvery cheap

Ingredients

• 1 kg horta
• 3 tablespoons extra virgin olive oil
• ½ lemon (the juice)
• water
• salt
• pepper

Utensils

• colander
• pot

Making

1

First of all, remove the roots, sort the leaves, wash with plenty of water and drain very well.

Note

In this recipe, we use chard leaves.

2

Then, cook the card leaves in boiling salted water for 15 minutes.

 

3

Strain carefully, serve and add greek extra virgin olive oil and lemon.

4

Season with salt and pepper and serve cold.

 

Enjoy !

Accompany your dish with a greek craft beer !