📝 About This Recipe
Horta Vrasta is the soul of the Greek table, a vibrant and nutrient-dense dish that celebrates the simplicity of the Mediterranean diet. Traditionally foraged from the hillsides, these wild greens are blanched until tender and finished with a generous pour of liquid gold olive oil and bright lemon juice. It is a refreshing, earthy meze that perfectly balances bitterness with acidity, embodying the rustic elegance of island life.
🥗 Ingredients
The Greens
- 2 pounds Mixed Wild Greens (A mix of dandelion, chicory, amaranth (vlita), or curly endive)
- 4 quarts Water (For boiling)
- 2 tablespoons Sea Salt (To season the boiling water)
The Ladolemono Dressing
- 1/2 cup Extra Virgin Olive Oil (Use the highest quality Greek oil available)
- 3-4 tablespoons Fresh Lemon Juice (Adjust to taste)
- 1 teaspoon Flaky Sea Salt (Maldon or Greek sea salt)
- 1/4 teaspoon Black Pepper (Freshly cracked)
Optional Garnishes
- 1 piece Lemon Wedges (Cut into 4-6 wedges for serving)
- 100 grams Feta Cheese (Creamy sheep's milk feta, crumbled)
- 1 pinch Dried Oregano (Wild Greek oregano)
👨🍳 Instructions
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1
Begin by sorting through your greens. Remove any tough woody stems, yellowed leaves, or debris from the base of the plants.
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2
Fill a very large bowl or your clean sink with cold water. Submerge the greens and swish them vigorously to loosen any sand or grit.
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3
Lift the greens out of the water (leaving the grit at the bottom) and repeat the washing process 2-3 times until the water remains perfectly clear.
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4
Bring a large pot containing 4 quarts of water to a rolling boil over high heat.
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5
Once boiling, add the 2 tablespoons of sea salt. This seasons the greens from the inside out and helps preserve their vibrant green color.
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6
Carefully add the greens to the boiling water, using a wooden spoon to submerge them completely.
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7
Boil the greens uncovered. Depending on the toughness of the variety used, this will take between 7 to 15 minutes. Test a thick stem; it should be tender but still have a slight 'snap'.
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8
While the greens boil, prepare the dressing by whisking the extra virgin olive oil and lemon juice in a small bowl until emulsified.
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9
Once tender, immediately drain the greens into a colander. Do not rinse them with cold water; the residual heat helps them absorb the dressing.
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10
Transfer the hot greens to a large, shallow serving platter, spreading them out slightly.
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11
While still steaming, pour the olive oil and lemon mixture over the greens. Toss gently with tongs to ensure every leaf is coated.
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12
Sprinkle with flaky sea salt and freshly cracked black pepper.
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13
Let the dish sit for 5 minutes at room temperature to allow the flavors to meld before serving.
💡 Chef's Tips
Always wash the greens multiple times; there is nothing worse than gritty Horta. Keep the pot uncovered while boiling to prevent the greens from turning a dull, brownish-gray color. If using a mix of very tender (spinach) and very tough greens (dandelion), add the tougher ones to the pot first and the tender ones in the last 2 minutes. Save the nutrient-rich cooking water! Many Greeks drink it with a squeeze of lemon as a detoxifying tea known as 'Hortozoumo'. Don't be shy with the olive oil; the greens are lean and bitter, so they need the fat to balance the palate.
🍽️ Serving Suggestions
Serve at room temperature alongside a thick slice of crusty sourdough bread to soak up the juices. Pair with a block of barrel-aged feta cheese and a handful of Kalamata olives for a light lunch. This is the perfect side dish for grilled fish, such as Sea Bass (Lavraki) or Red Snapper. Enjoy as part of a meze spread with Tzatziki, Dolmades, and a chilled glass of Assyrtiko wine. Add a poached or fried egg on top for a protein-rich Mediterranean breakfast.