Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender boiled greens dressed simply and generously with good olive oil, lemon juice and sea salt, as served in every Greek taverna.
Side dish. Good with grilled lamb, baked fish or roast chicken. Find a main
Equipment: Large saucepan, colander
Measures and names
Ingredients
- 750 g mixed leafy greens, such as chard, kale, spinach or spring greens (collard greens), tough stalks removed
- 2 tbsp extra virgin olive oil
- 1 lemon, juice of half, the rest cut into wedges
- Salt and black pepper
Method
- Wash the greens well and roughly chop any large leaves.
- Bring a large saucepan of salted water to the boil, add the greens and cook for 4-8 minutes until tender (spinach needs only 1-2 minutes, kale and chard longer).
- Drain well in a colander and gently press out excess water, then transfer to a serving bowl.
- Drizzle with the olive oil and lemon juice, season with salt and pepper and toss. Serve warm or at room temperature with the lemon wedges.
Swaps and tips
Any mix of sturdy greens works: chard, spinach, kale, spring greens, beetroot tops or dandelion. Horta is served warm or at room temperature and keeps in the fridge for 2 days; dress it just before serving.
Easy variations
- Add a few thinly sliced garlic cloves to the dressing
- Crumble over some feta
- Add a pinch of dried oregano
- Use red wine vinegar instead of lemon
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 2 g | 4 g | 6 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
