Horta – Simple Greek-style Boiled Greens

In Greece and its islands, horta is the name of any kind of boiled wild green, derived from the Greek word for “small garden,” a word that also gives, through the Latin, the Spanish word for large vegetable garden, huerta. There are many varieties of dishes called horta because there are many wild greens, cultivated greens, and mixtures that are the constituents of such a dish. I have made it with dandelion and sliced zucchini boiled in salted water and drizzled with olive oil and lemon juice. One could also use chicory, arugula, or mizuna, and it is delicious served warm. And, of course, you can collect your own wild edible greens and make anything under the sun. The dish is often served at room temperature too. It’s all about simplicity.

Try it with dandelion leaves. Bring a pot of water to a boil and add the dandelion leaves, trimmed of any heavy stems, and one sliced zucchini and cook for 10 minutes. Drain well and arrange on a serving plate and season with salt and drizzle with olive oil and a few drops of lemon juice.

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