Horta Vrasta with Lemon and Good Olive Oil

⏱ 25 min · Serves 4

The simplest, most restorative plate in Greece: leafy greens boiled until silky, then drenched in lemon juice and grassy olive oil while still warm. Serve with crusty bread and a lump of feta and you have lunch.

Per serving: 225 kcal · 5.0g protein · 9.0g carbs · 20.0g fat

Ingredients

• 1 kg mixed leafy greens (dandelion, chicory, wild greens, or a mix of Swiss chard and beet tops)
• 1 tbsp fine sea salt, for the water
• 6 tbsp good extra virgin olive oil
• Juice of 1.5 lemons (about 5 tbsp), plus wedges to serve
• Flaky sea salt, to taste
• Freshly ground black pepper (optional)
• Crusty bread and feta, to serve (optional)

Method

1. Trim the tough root ends from the greens. Wash in several changes of cold water until no grit settles at the bottom of the bowl — usually three fills.
2. Bring a large pot of water to a rolling boil and add the tablespoon of salt.
3. Add the thicker stalks first and boil 3 minutes, then push in the leaves. Boil uncovered for 6–10 minutes, until the stems are completely tender and a leaf collapses limply over a fork. Do not undercook — horta should be soft, not squeaky.
4. Drain well in a colander, pressing gently with the back of a spoon to release excess water. Do not rinse; keep them warm.
5. Pile onto a serving platter and, while still hot, pour over the olive oil and lemon juice so the greens drink it in.
6. Season with flaky salt and pepper, toss lightly, and serve warm or at room temperature with lemon wedges, bread and feta.