Greek cuisine · Vegetable Dishes

Horta Vrasta

Boiled wild greens with olive oil and lemon – the green staple of Greek cooking.

Ingredients · for 4 servings

• 1 kg mixed leafy greens (dandelion, chard, chicory)
• 120 ml olive oil
• 2 lemons
• Coarse sea salt

Instructions

1. Wash the greens thoroughly and remove the tough stalks.
2. Boil in plenty of salted water for 12 minutes until tender.
3. Drain well, but do not squeeze them out.
4. Arrange lukewarm on a platter.
5. Drizzle generously with olive oil and lemon juice and season with salt.