Name: Golden Fleece Restaurants Horta Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups Dandelion greens; 2 cups Purslane; 2 cups Chard or Spinach; 4 tablespoons Olive oil; 2 tablespoons Lemon juice; to taste Salt

Our cocktail program features classic cocktails with regional spirits and spices. Wine Director and Sommelier Serena Harkey has selected an extensive inventory of California and Mediterranean wines including lesser known varieties from Greece, Spain, Portugal, Slovakia, Lebanon, and Israel. A visit to Meso is more than just a delicious meal, it's an opportunity for discovery, connection, and conversation.

Dynamic Cocktails and Hand-Selected Wines

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

Thoroughly wash the wild greens under cold water to remove any dirt or grit. Chop any large leaves into smaller pieces.

Prepare the Greens

In a large pot, bring water to a boil. Add the washed greens to the boiling water and cook for about 5-7 minutes until they are tender.

Boil the Greens

Once the greens are cooked, drain them in a colander. Return them to the pot and drizzle with olive oil and lemon juice. Add salt to taste.

Drain and Season

Toss the greens gently to combine the flavors and serve warm or at room temperature.

Serve

Dandelion greens

Purslane

Chard or Spinach

Olive oil

Lemon juice

Salt

Horta

Served with tomatoes, onions, sauce, pita bread, and a choice of rice or fries.

Lamb Souvlaki

Pastisio

Feta Cheese

Spanakopita

Baklavas

Pork Souvlaki

Make Horta Recipe in just 20m. Boiled wild greens

Horta Recipe

Ingredients

Wild Greens

Method

Preparation

Prepare the Greens

Boil the Greens

Drain and Season

Serve

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