GREEK HORTA VRASTA SALAD

( BOILED GREENS )

Boiled greens, or Horta vrasta , are a staple in any Greek household. They are easy to prepare and when dressed with a bit of olive oil and lemon.

Rich in Vitamin A, C, iron and calcium, super easy to make and extra delicious ‘ this Horta salad will amaze you!

I Greece , it is very simple to just buy a bunch of Horta from your local supermarket. However, it is not that easy when living abroad as they are not commonly exported as “Horta”.

Instead you need to look for them by name:

Dandelion.
Amaranth.
Nettles
Purslane
Sorrel.

Ingredients:

1 large bunch of greens (e.g. dandelion , silver beet or any other edible green leaves/weeds)
Juice of 1 lemon
2-3 tbsps olive oil
Salt and pepper to taste

Directions

Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.

Soak the greens in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will fall to the bottom of the sink while the greens will float on top.

Remove the greens to a colander before draining the water.

Bring a large pot of water to a boil, and then add about a tablespoon of salt to the water.

Carefully submerge the greens in the pot and boil for about 20 minutes, or until the thickest parts of the stems are tender. Be careful not to over boil.

Drain in a colander and place in a bowl.*

Dress with  olive oil, lemon juice, and a bit of salt and pepper to taste.

You can serve the greens warm or at room temperature.

• TIPS:

Don’t toss the water from your boiled greens! Strain it well and keep it in a glass jar in the fridge. Add a splash of lemon and you’ve got yourself a super nourishing drink. Or, pour a little of that flavorful broth back over the greens with a drizzle of olive oil—delicious and full of goodness.