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GreekAuthentic Cuisine

Horta me Ladi

Serves 4 to 6 Side vegetarian, Sides

Horta me Ladi

Horta me Ladi brings the essence of Greek simplicity to the table, a staple in homes where gardens yield an abundance of wild greens. This dish is most often seen on weekday tables, when a quick yet nourishing meal is needed, or as a comforting side at Sunday family lunches. Its preparation is a deeply ingrained habit, reflecting the effortless way Greek cooks transform the humblest ingredients into something memorable.

The dish should taste of the earth, with the greens providing a slightly bitter bite that is beautifully balanced by the richness of olive oil and the bright acidity of lemon juice. A pinch of fine sea salt enhances these flavors, making each mouthful both refreshing and deeply satisfying.

Ingredients

  • 800 gboiled greens
  • 80 mlolive oil
  • 2lemons
  • to tastefine sea salt

Method

  1. Begin by thoroughly washing the 800 g of greens to remove any dirt or grit. Trim any tough stems and cut the leaves into even pieces, about 5 cm in length, to ensure they cook uniformly.
  2. In a large pot, bring water to a boil. Add the greens and blanch them for about 3-4 minutes until they are bright green and tender but not mushy. Drain the greens and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color.
  3. Once cooled, drain the greens well, squeezing out any excess water. Set them aside while you prepare the rest of the dish.
  4. In a large skillet, heat 80 ml of olive oil over medium heat. Add a finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, releasing its sweet aroma.
  5. Add the drained greens to the skillet with the onion. Toss them gently in the olive oil until they are well coated and heated through, about 2-3 minutes. The greens should be tender and infused with the flavor of the olive oil.
  6. Squeeze the juice of 2 lemons over the greens, ensuring the citrus brightens the dish. Season with fine sea salt to taste, adjusting as needed to enhance the natural flavors of the greens.
  7. Transfer the Horta me Ladi to a serving platter. It can be enjoyed warm or at room temperature, allowing the flavors to meld and develop further.
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.

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