Description
Greek Horta is a traditional, nutritious dish featuring a delightful combination of sautéed and blanched mixed greens infused with fresh herbs, garlic, and citrus. This vibrant and refreshing recipe offers a perfect balance of earthy greens and zesty lemon, complemented optionally by creamy feta cheese. Ideal as a light vegetarian meal or side dish, Greek Horta brings the authentic taste of Greece to your table in just 30 minutes.
Ingredients
Scale
Mixed Greens
- 4 cups Mixed Greens (spinach, collard, amaranth, dandelion)
Vegetables and Aromatics
- 40 grams Red Onion (½ medium-sized, can be substituted with yellow onion)
- 30 grams Green Onion (1 small, minced; can use shallots as substitute)
- 1 clove Garlic (chopped, or use garlic powder as alternative)
- 180 grams Ripe Tomato (1 large, grated with skin discarded; canned tomatoes can substitute)
Herbs and Seasonings
- 2.5 tablespoons Dill (minced; can substitute with parsley or oregano)
- 2 tablespoons Lemon Juice (fresh; lime juice is a good substitute)
- 0.5 lemon Lemon Zest (adds a zingy citrus fragrance; can omit if short on time)
- Salt and Pepper to taste
Oils and Extras
- 12 tablespoons Extra Virgin Olive Oil (can substitute with any light cooking oil)
- to taste Feta Cheese (optional for creamy, salty addition; omit for dairy-free)
Instructions
- Prepare the Greens: Wash your mixed greens thoroughly to remove any grit or dirt. Blanch the wild greens by boiling them in water for 3 minutes, then transfer them immediately to an ice bath to stop the cooking process. Drain and chop the blanched greens into smaller, manageable pieces for easier eating.
- Sauté Onions: Heat 8 tablespoons of extra virgin olive oil in a large sauté pan over medium heat. Add the chopped red onion and cook for 5 to 7 minutes until the onions become golden brown and fragrant, developing a sweet base for the dish.
- Add Aromatics and Wilt Greens: Stir in the minced green onion and chopped garlic; cook for an additional 1 minute to release their flavors. Add the prepared spinach and collard greens to the pan and sauté until wilted, about 3 to 4 minutes, stirring frequently to combine well.
- Incorporate Blanched Greens and Tomato: Add the chopped blanched greens and the grated tomato to the pan along with any remaining minced green onion. Season the mixture with salt and pepper to taste and stir everything together, allowing the flavors to meld.
- Simmer and Cook Gently: Lower the heat to low, pour in the remaining 4 tablespoons of olive oil, and cover the pan. Let it cook gently for about 8 minutes, stirring occasionally. If the greens look dry, add a splash of water to maintain moisture and prevent sticking.
- Finish with Herbs and Citrus: Finally, add the minced dill, fresh lemon juice, and lemon zest to the pan. Cook for an additional 1 to 2 minutes to brighten the dish and blend the fresh citrus and herb flavors before serving.
- Optional Garnish: Serve the Greek Horta warm topped with crumbled feta cheese for a creamy, salty touch, or omit for a dairy-free option.
Notes
- Blanching wild greens is important to reduce bitterness and soften the texture.
- If you cannot find wild greens like amaranth or dandelion, substitute with more spinach or kale.
- You can substitute canned tomatoes if fresh ones are not available, but fresh grated tomato adds a brighter flavor.
- Adjust the amount of olive oil depending on your taste or dietary preferences; traditional recipes are quite liberal with oil.
- Lemon zest adds a fresh aroma but can be omitted if unavailable.
- Feta cheese is optional and can be added just before serving for creaminess and tang.
- Serve this dish as a side or alongside grains like quinoa or rice for a fuller meal.
