Horta Recipe

Clean the greens

Rinse the wild greens thoroughly in several changes of cold water to remove grit and sand. Trim any tough stems; for very large stems, remove or chop into smaller pieces. Shake off excess water.

Cook the greens

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add the greens in batches if necessary so they fit comfortably; they will wilt significantly. Boil gently for 8–12 minutes until the greens are tender and bright green (timing depends on toughness; tender spring greens may take 6–8 minutes, tougher dandelion-type greens up to 12).

Drain and cool

Drain the cooked greens in a colander and immediately run cold water over them or plunge into an ice bath to stop cooking and preserve color. Once cooled, squeeze out as much water as possible using your hands or by packing into a clean kitchen towel and wringing; you should end up with compact, moist but not watery greens.

Chop

Coarsely chop or rough-shred the squeezed greens into bite-sized pieces so they are easy to plate and eat.

Make the dressing

In a small bowl whisk together 6 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic (if using), 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust lemon, salt, or oil as desired.

Dress the greens

Place the chopped greens in a serving bowl. Pour the dressing over while the greens are slightly warm or at room temperature so they absorb flavor. Toss gently to coat all leaves evenly. Let sit 5–10 minutes for flavors to meld.

Taste and adjust seasoning. Serve the horta warm or at room temperature with lemon wedges on the side. If desired, sprinkle crumbled feta or grated mizithra over the top or serve cheese alongside. Horta is traditionally served as a simple side or as part of a meze spread.

Leftovers: store cooled horta in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.