Greek Boiled Greens (Horta Vrasta))

[toniiv]

My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:

• 1–2 large bunches of leafy greens (see types below)
• Sea salt
• Extra virgin olive oil
• Fresh lemon juice
• Optional: a clove of garlic in the boiling water (for aroma)

Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.

 

[Hash]

My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:

• 1–2 large bunches of leafy greens (see types below)
• Sea salt
• Extra virgin olive oil
• Fresh lemon juice
• Optional: a clove of garlic in the boiling water (for aroma)

Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.

Wanderful....we used to go up the hillside in Mykonos and collect Horta early spring times,so healthy and nutricios.... Yasou apo mena to you and your family from Thailand!

 

[k_tsoukalas]

Thanks so much for sharing this—horta vrasta is such a staple in our home too, especially in spring! I love how simple and nourishing it is. We usually use dandelion greens, vlita (amaranth), or chicory when we can find it. That garlic tip is genius—I’ve never tried it that way but will definitely add it next time for that gentle aroma.

I usually finish mine with a generous drizzle of good olive oil and lots of fresh lemon juice, just like you said. Sometimes I’ll also add a few capers or crumbled feta on the side if we’re not fasting. We eat it warm or cold, depending on the day.

It’s such a great side dish with grilled fish or even just some crusty bread and olives for a light lunch. This recipe really captures the beauty of Greek cooking—simple, seasonal, and full of flavor. Thanks again for the reminder!