Home Cook Together. Celebrate Life.

Horta with Olive Oil & Lemon

Serves 4 Side vegan, Sides

Horta with Olive Oil & Lemon

Horta with Olive Oil & Lemon is a staple of the Mediterranean table, a dish that captures the essence of Greek home cooking. It's a celebration of the region's bounty, where wild greens or chard meet the simplicity of olive oil and lemon. Ideal for a weekday meal, it brings the flavors of the sea and the garden into your kitchen, offering a taste of everyday life by the Aegean.

The taste is straightforward yet profound, with the greens tender and slightly bitter, countered by the brightness of lemon and the richness of olive oil. A sprinkle of fine sea salt enhances these flavors, creating a dish that's both refreshing and satisfying. This is not a side dish, but a centerpiece in its own right, embodying the freshness and simplicity of Mediterranean cuisine.

Ingredients

  • 800 gwild greens or chard
  • 80 mlextra virgin olive oil
  • 2lemons
  • to tastefine sea salt

Method

  1. Begin by thoroughly washing 800 g of wild greens or chard under cold running water to remove any dirt or grit. Shake off excess water and pat them dry with a clean kitchen towel. Trim any tough stems and cut the greens into roughly 5 cm pieces to ensure even cooking.
  2. In a large pot, bring water to a boil over high heat. Once boiling, add a generous pinch of fine sea salt to the water. Carefully add the greens to the pot, submerging them completely. Blanch the greens for about 2-3 minutes until they become vibrant green and slightly tender. Drain the greens in a colander and set aside.
  3. In a large skillet, heat 80 ml of extra virgin olive oil over medium heat. If desired, add a clove of smashed garlic or a small chopped onion to the oil and sauté until it becomes fragrant and slightly golden. This step infuses the oil with additional flavor, enhancing the taste of the greens.
  4. Add the blanched greens to the skillet, tossing them gently to coat with the olive oil. Cook for about 3-4 minutes, stirring occasionally, until the greens are tender and glossy. They should be soft but still hold their shape, and the olive oil should give them a slight sheen.
  5. Remove the skillet from the heat and squeeze the juice of 2 lemons over the greens, ensuring even distribution. Season with fine sea salt to taste, adjusting as needed to bring out the natural flavors of the greens. Serve the Horta warm, allowing the fresh lemon and olive oil to shine through.