Greek Horta (Greens) Recipe

Introduction

Greek Horta is a wholesome, vibrant dish made from an assortment of fresh greens, gently cooked with aromatic herbs and bright lemon flavors. This traditional recipe is not only healthy but also incredibly comforting, perfect as a side or light main course.

Ingredients

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)
• 40 grams (½ medium-sized) red onion
• 30 grams (1 small) green onion, minced, white and green parts separated
• 1 garlic clove, chopped
• 180 grams (1 large) ripe tomato, grated (discard skin)
• 12 tablespoons extra virgin olive oil, divided
• 2 ½ tablespoons fresh dill, minced
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Salt and black pepper, to taste
• Feta cheese, for garnish

Instructions

1. Step 1: Prepare the greens by thoroughly washing them to remove any dirt and grit. Blanch wild greens like amaranth, dandelion, and common sowthistle in boiling water for 3 minutes, then transfer immediately to ice water to stop cooking. Drain and chop. Spinach and collard greens should be chunkily chopped without blanching; slice stems finely.
2. Step 2: Separate the white and green parts of the green onion and finely chop both. Chop the garlic and grate the tomato, discarding its skin.
3. Step 3: Heat 8 tablespoons of olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized, about 10-15 minutes, to bring out its natural sweetness.
4. Step 4: Add the white parts of the green onion and chopped garlic to the pan, cooking for about one minute. Then add spinach and collard greens in batches, raising the heat to high and stirring until they wilt.
5. Step 5: Stir in the blanched wild greens and cook for 1 minute. Add the grated tomato and green parts of the green onion. Season with salt and black pepper to taste.
6. Step 6: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and cook for about 8 minutes, or until stems are tender. Add a splash of water if necessary to prevent sticking.
7. Step 7: Stir in the fresh dill, lemon juice, and lemon zest. Cook for another 1-2 minutes to blend the flavors.
8. Step 8: Serve the horta warm, ideally with crusty bread for dipping. Optionally, sprinkle with feta cheese for added richness.

Tips & Variations

• Use a mix of greens you enjoy or have available, adjusting blanching times as needed for tougher leaves.
• For a tangier flavor, add a little more lemon juice just before serving.
• Try garnishing with toasted pine nuts or olives for extra texture and taste.

Storage

Store leftover horta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or olive oil if it feels dry. This dish is best enjoyed fresh but keeps well for quick meals later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen greens for this recipe?

Yes, frozen greens can be used in a pinch. Thaw and drain them well before cooking, but fresh greens provide the best texture and flavor.

Is Greek horta a vegan dish?

The basic recipe is vegan, but feta cheese is often served as a garnish. You can omit the cheese or use a plant-based alternative to keep it vegan.

Greek Horta (Greens) Recipe

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★★★★★

4.5 from 59 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Greek Horta is a traditional dish of mixed wild and cultivated greens, gently sautéed with aromatic onions, garlic, and fresh tomatoes, then finished with dill and lemon for a refreshing, wholesome side or main. It highlights a vibrant combination of flavors and textures, perfect served warm with crusty bread or a sprinkle of feta cheese.

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Ingredients

Scale 1x2x3x

Greens

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)

Aromatics & Vegetables

• 40 grams (½ medium-sized) red onion
• 30 grams (1 small) green onion, minced, white and green parts separated
• 1 garlic clove, chopped
• 180 grams (1 large) ripe tomato, grated (discard skin)

Other Ingredients

• 12 tablespoons extra virgin olive oil, divided
• 2 ½ tablespoons fresh dill, minced
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Salt and black pepper, to taste
• Feta cheese, for garnish (optional)

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Instructions

1. Prepare the greens: For wild greens like amaranth, dandelion, and common sowthistle, bring a large pot of water to a boil and prepare a bowl of ice water. Wash all greens thoroughly to remove dirt and grit. Blanch the wild greens by boiling them for 3 minutes, then immediately transfer to ice water to stop cooking. Drain and chop into smaller pieces. Spinach and collard greens do not require blanching but should be chopped into chunky pieces, slicing stems more finely.
2. Prep aromatics: Separate the white and green parts of the green onion and finely chop each separately. Chop the garlic and grate the tomato, discarding the skin.
3. Caramelize onion: Heat 8 tablespoons of extra virgin olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized, enhancing its natural sweetness, about 10-15 minutes.
4. Sauté aromatics and greens: Add the white parts of the green onion and chopped garlic to the pan and cook for about a minute. Then add the spinach and collard greens in batches, raising the heat to high, stirring until they wilt.
5. Add blanched greens and tomato: Stir in the blanched wild greens and cook for 1 minute, then add the grated tomato and green parts of the green onion. Season with salt and black pepper to taste.
6. Simmer and soften stems: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and cook for about 8 minutes, or until the stems are tender. Add a splash of water if needed to prevent sticking.
7. Finish with herbs and lemon: Stir in the dill, lemon juice, and lemon zest and cook for an additional 1-2 minutes to blend flavors.
8. Serve: Serve the horta warm, ideally with crusty bread for dipping. Optionally, sprinkle with feta cheese for added richness.

Notes

• Blanching wild greens helps remove bitterness and ensures a tender texture.
• Caramelizing the red onion slowly develops sweetness that balances the greens.
• Use fresh lemon juice and dill to give the dish a bright, refreshing finish.
• This dish can be served warm or at room temperature, making it versatile for different meals.
• Feta cheese adds a salty richness but is optional for a lighter vegan version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek horta, wild greens, sautéed greens, Greek side dish, healthy greens recipe