Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Horta Vrasta

Serves 4 to 6 Salad vegetarian, Salads

Horta Vrasta

Horta Vrasta, a staple in Greek kitchens, is the essence of simplicity found in the everyday rhythm of home cooking. This dish, a humble yet essential part of Greek cuisine, is often enjoyed as a light meal or a refreshing accompaniment, particularly in the warmer months when wild greens are abundant. It captures the spirit of Greek cooking where ingredients are celebrated in their own right.

The taste of Horta Vrasta is vibrant and straightforward, with the slight bitterness of wild greens tamed by generous olive oil and brightened with a squeeze of fresh lemon. The greens should be tender yet retain a slight bite, seasoned with just enough fine sea salt to enhance their natural flavors. This dish invites you to appreciate the beauty in simplicity, where each bite is a reminder of the land and the seasons.

Ingredients

  • 800 gwild greens or chard — boiled
  • 80 mlolive oil
  • 2lemons — juiced
  • to tastefine sea salt

Method

  1. Start by thoroughly washing 800 g of wild greens or chard under cold running water to remove any dirt or grit. Trim any tough stems and discard them. If the leaves are large, tear them into manageable pieces, roughly the size of your palm.
  2. Fill a large pot with water, leaving enough space for the greens to be added later, and bring it to a rolling boil over high heat. Once boiling, add a generous pinch of fine sea salt to the water. This will help season the greens as they cook.
  3. Carefully add the prepared greens to the boiling water. Use a wooden spoon to gently submerge them completely. Cook until the greens are tender and vibrant green, which should take about 5 to 7 minutes. They should be soft but not mushy, with a slight bite remaining.
  4. While the greens are cooking, prepare the dressing by juicing 2 lemons into a small bowl. Add 80 ml of olive oil and a pinch of fine sea salt. Whisk together until emulsified and set aside.
  5. Once the greens are cooked, drain them immediately in a colander and rinse briefly under cold water to stop the cooking process. This will help preserve their bright color. Allow them to drain thoroughly to avoid excess water in the final dish.
  6. Transfer the drained greens to a large serving bowl. Pour the lemon and olive oil dressing over the greens. Toss gently using two large forks to ensure the greens are evenly coated without breaking them apart.
  7. Taste the greens and adjust the seasoning with more fine sea salt if needed. Serve the Horta Vrasta immediately, accompanied by crusty bread to soak up the flavorful juices.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine