Horta Vrasta

Horta Vrasta is a deceptively simple dish of tender boiled greens finished with fruity olive oil and bright lemon. The result is clean, earthy, and lightly bitter in the best way, with a silky richness from the oil and a fresh citrus lift.

Nutrition · per serving

162kcal

3.8gProtein

7.6gCarbs

13.8gFat

4.2gFiber

2 servings

Ingredients

6 items

For the boiled greens

mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed500 g

water2 litres

fine sea salt6 g

For finishing

extra-virgin olive oil30 ml

lemon1 medium (about 60 g), cut into wedges

fine sea salt1 g, or to taste

Tips

•If true wild horta are unavailable, dandelion greens, chicory, escarole, beet greens, or Swiss chard are all traditional-style substitutes.
•For the best flavor, use robust, peppery Greek extra-virgin olive oil and serve the dish warm or at room temperature.
•Horta Vrasta is often served as a side dish with grilled fish, beans, or simple roasted potatoes, but it also works well as a light low-carb lunch.

Steps

1
Rinse the mixed wild greens or cultivated substitutes thoroughly in several changes of cold water to remove any grit. Trim away any very tough stems. Bring the water to a rapid boil in a large pot and dissolve in the salt.
500 g mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed2 litres water6 g fine sea salt
2
Add the greens to the boiling water. Press them down with tongs so they wilt evenly, then boil for 5-7 minutes until tender but still bright green. Tender leaves like chard may be ready closer to 5 minutes; tougher dandelion or chicory may need the full 7 minutes. Taste a leaf to check that any bitterness has softened.
500 g mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed
3
Drain the greens well in a colander, then gently squeeze or press out excess water. Transfer to a serving plate while warm. Good draining is important so the olive oil and lemon coat the greens rather than becoming diluted.
4
Drizzle with the extra-virgin olive oil, season lightly with the remaining salt, and serve with lemon wedges for squeezing at the table. Toss just before eating so the greens stay glossy and fresh-tasting.
30 ml extra-virgin olive oil1 medium (about 60 g), cut into wedges lemon1 g, or to taste fine sea salt

Origin & History

Horta Vrasta is a classic Greek preparation of boiled seasonal greens, especially associated with home cooking and the traditional Mediterranean diet. Across Greece, cooks gather or buy whatever edible greens are in season, then dress them simply with olive oil and lemon to highlight their natural flavor. The dish reflects the Greek preference for ingredient-driven, unfussy food.

greek lowcarb vegan greens boiled side-dish

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Steps

Rinse the mixed wild greens or cultivated substitutes thoroughly in several changes of cold water to remove any grit. Trim away any very tough stems. Bring the water to a rapid boil in a large pot and dissolve in the salt.

500 g mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed2 litres water6 g fine sea salt

Add the greens to the boiling water. Press them down with tongs so they wilt evenly, then boil for 5-7 minutes until tender but still bright green. Tender leaves like chard may be ready closer to 5 minutes; tougher dandelion or chicory may need the full 7 minutes. Taste a leaf to check that any bitterness has softened.

500 g mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed

Drain the greens well in a colander, then gently squeeze or press out excess water. Transfer to a serving plate while warm. Good draining is important so the olive oil and lemon coat the greens rather than becoming diluted.

Drizzle with the extra-virgin olive oil, season lightly with the remaining salt, and serve with lemon wedges for squeezing at the table. Toss just before eating so the greens stay glossy and fresh-tasting.

30 ml extra-virgin olive oil1 medium (about 60 g), cut into wedges lemon1 g, or to taste fine sea salt

Origin & History