📝 About This Recipe
This quintessential Greek dish celebrates the beauty of simplicity, combining mineral-rich wild greens with buttery, tender potatoes. Rooted in the 'Lathera' tradition of olive oil-based cooking, it transforms humble garden staples into a vibrant, nutrient-dense feast. Finished with a generous pour of liquid gold—extra virgin olive oil—and a bright splash of lemon, it offers a perfect balance of earthy, bitter, and citrusy notes.
🥗 Ingredients
The Vegetables
- 2 pounds Mixed Wild Greens (Horta) (such as dandelion, amaranth (vleeta), chicory, or mustard greens)
- 1.5 pounds Yellow Gold Potatoes (peeled and cut into 2-inch chunks)
- 2 tablespoons Sea Salt (for the boiling water)
- 2 medium Zucchini (sliced into thick rounds (optional but traditional))
The Dressing (Ladolemono)
- 1/2 cup Extra Virgin Olive Oil (highest quality Greek oil preferred)
- 1/4 cup Fresh Lemon Juice (from about 2 large lemons)
- 1/2 teaspoon Flaky Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Dried Greek Oregano (optional)
For Serving
- 4 ounces Feta Cheese (block style for crumbling)
- 4 pieces Lemon Wedges (for garnish)
- 1 loaf Crusty Sourdough Bread (for dipping in the oil)
👨🍳 Instructions
-
1
Begin by meticulously cleaning your greens. Fill a large sink or basin with cold water and soak the horta, swishing them around to release any grit or sand. Lift them out, drain the water, and repeat 2-3 times until the water remains perfectly clear.
-
2
Trim the tough ends of the stems, but keep the tender stems attached to the leaves as they provide a wonderful texture and concentrated flavor.
-
3
Fill a very large stockpot about two-thirds full with water. Add the 2 tablespoons of sea salt and bring to a rolling boil over high heat.
-
4
Carefully add the potato chunks to the boiling water. Lower the heat slightly to a medium-high boil and cook for about 10-12 minutes. They should be halfway cooked before adding the greens.
-
5
If using zucchini, add them to the pot with the potatoes for the last 5 minutes of the potato-only cooking time.
-
6
Add the prepared greens to the pot. Use a long wooden spoon to submerge them into the boiling water. The pot will look very full, but the greens will wilt down significantly within a minute.
-
7
Boil the greens and potatoes together for another 10-15 minutes. You are looking for 'tender-to-the-bite' greens and potatoes that are soft enough to be easily pierced with a fork but not falling apart.
-
8
While the vegetables boil, prepare the dressing by whisking the extra virgin olive oil, lemon juice, salt, pepper, and oregano in a small bowl until emulsified.
-
9
Once cooked, use a slotted spoon or a spider strainer to carefully lift the vegetables out of the water and place them into a large colander. Let them drain for 1-2 minutes to ensure the dish isn't watery.
-
10
Transfer the warm potatoes and greens to a large, shallow serving platter. Arrange them naturally, allowing the potatoes to peek through the greens.
-
11
While the vegetables are still steaming hot, pour the lemon-oil dressing generously over the entire dish. The heat will help the potatoes absorb the flavors.
-
12
Finish with a final sprinkle of flaky sea salt and serve immediately, or at room temperature as is traditional in Greece.
💡 Chef's Tips
Always add the potatoes first; they take longer to cook than the greens and provide a creamy contrast to the fibrous leaves. Do not overcook the greens until they turn gray; you want to maintain a deep, dark forest green color for the best flavor and nutrients. If your greens are particularly bitter (like dandelion), add a teaspoon of sugar to the boiling water to mellow the sharp edge. Use the best olive oil you can find—since there are so few ingredients, the quality of the oil defines the dish. Save a cup of the boiling liquid; it is a nutrient-dense 'pot liquor' that many Greeks drink with a squeeze of lemon as a tonic.
🍽️ Serving Suggestions
Serve alongside a thick slab of barrel-aged Feta cheese sprinkled with more oregano. Pair with grilled sardines or sea bream for a classic Mediterranean coastal meal. Accompany with warm, crusty bread to soak up the 'zumo' (the lemon-oil juices) at the bottom of the plate. A crisp, chilled Assyrtiko wine from Santorini provides the perfect acidity to match the lemon and greens. For a hearty vegetarian meal, serve with a side of giant baked beans (Gigantes Plaki).