Horta Vrasta (Greek Boiled Wild Greens Salad)

Horta vrasta is one of Greece’s simplest and most traditional dishes: wild or leafy greens boiled tender and dressed with just olive oil and lemon. It’s a rustic staple of rural Greek tables, especially during Lent.

Ingredients

• 1 1/2 lb (700g) mixed greens (dandelion, chicory, spinach, or wild greens)
• 1 tsp salt, for the cooking water
• 1/4 cup (60ml) extra-virgin olive oil
• 2-3 tbsp fresh lemon juice
• Salt, to taste

Instructions

1. Wash the greens
   Rinse the greens thoroughly in several changes of water to remove any grit.
2. Boil until tender
   Bring a large pot of salted water to a boil. Add the greens and cook 8-12 minutes, until tender (timing depends on the greens used).
3. Drain well
   Drain the greens thoroughly, pressing out excess water.
4. Dress simply
   Arrange the greens on a plate and drizzle generously with olive oil and lemon juice.
5. Season and serve
   Add a pinch of salt to taste and serve warm or at room temperature.

Horta is a reminder that Mediterranean cooking often needs very little to be deeply satisfying.