Horta (Greek Greens with Lemon and Olive Oil)

Wild leafy greens cooked with lemon, olive oil, and garlic, known as horta, have been an integral part of the Greek diet since ancient times.

What is Horta?

Horta is an everyday recipe that Greek families like mine make without even thinking about it, and for good reason: it’s a deeply nourishing, simple, rustic dish of braised wild greens with a good drizzle of extra virgin olive oil and plenty of fresh lemon. This dish comes together in about 30 minutes with just a few ingredients, but the payoff is huge.

Horta is the Greek word for leafy green edible plants that grow wild throughout Greece and other parts of the Mediterranean. It can include varieties of wild greens that I easily buy in a bundle when in Greece: wild fennel (marathos in Greek), amaranth (vlita in Greek), sorrel, dandelion greens, mustard greens, or ramp leaves. It can also include cultivated greens, including kale, Swiss chard, beet greens, and spinach.

In the U.S., buy individual greens to mix and match and bring them together in your kitchen. It’s a great way to use up what you have on hand.

The greens cook down until tender and silky, bathed in garlicky olive oil and lemon, for a healthy, hearty, and easy to made side dish.

Horta Ingredients

Most foraged or cultivated greens fall into two general categories:

• Non-bitter greens: including spinach, Swiss chard, beet leaves, and wild fennel
• Bitter greens: mustard greens, dandelion greens, and amaranth.

Often, people combine both varieties of greens when making horta. The more flavors and textures, the better. Use what you have on hand! 

• Hearty mixed cooking greens: Use any mix of wild-harvested or cultivated, bitter or non-bitter cooking greens you like for this recipe. You can make this recipe using only one type of greens; however, I recommend using a variety as it adds interesting textures and flavors to the dish.
• Extra virgin olive oil: Use quality olive oil to both sauté the greens and garlic and drizzle on the finished dish. I recommend the Private Reserve Extra Virgin Olive Oil from Greece. 
• Garlic: A few cloves of thinly sliced garlic add lots of flavor that complements the peppery and bitter flavors of the greens. 
• Seasoning: Sea salt or kosher salt and freshly cracked black pepper are a must for this recipe. I also add a pinch of crushed red pepper flakes for some heat, but it’s optional. 
• Lemon or red wine vinegar balances the earthy or bitter greens. 

How to Make Braised Greens

Greek people often cook horta by simply boiling the greens in salted water until tender. I prefer to braise them, first quickly sautéing them, then adding just a little water before slowly simmering them. Simmering them in liquid helps tone down the bitterness. This yields tender greens glazed in lemony, garlicky liquid. Here’s the full process: 

• Prep the greens. Thoroughly wash 1 pound of mixed cooking greens, like kale, Swiss chard or beet greens. Remove any tough stems. If the stems are tender, chop them into small pieces and then roughly chop the leaves.
• Sauté the garlic and greens. Place a large, deep skillet or a medium pot over medium-high heat. When it is hot, add 1/4 cup extra virgin olive oil. Stir in 4 medium-sliced garlic cloves and sauté for 30 seconds, until fragrant. Add half of the mixed greens and cook, stirring frequently, for 2 minutes. When the greens start to wilt, add the remaining greens to the skillet, stire and cook for 3 minutes more, just until all greens are wilted and evenly coated in olive oil. 
• Braise the greens. Add 1/2 teaspoon sea salt or kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 to 1 1/2 cups water. Stir. If you like some heat, add a pinch (or more) of red pepper flakes. Bring to a boil and reduce the heat to a simmer. Partially cover with a lid, to allow some steam to escape as the greens cook. Simmer the greens for about 10 minutes or so, until just tender. The cooking time will depend on the variety of greens. If, after 10 minutes, there is a lot of liquid left in the skillet, cook the greens for a few more minutes without a lid. You want the liquid reduced, but you don’t want the skillet dry.
• Season and serve. Turn off the heat and stir in 2 to 3 tablespoons lemon juice (from 1 to 2 fresh lemons). Taste and adjust the seasoning if needed. Serve slightly warm or at room temperature, drizzled with extra-virgin olive oil and lemon wedges. 

How to Prep Cooking Greens

After washing the greens well, all it takes is some quick prep, and they’re ready to go into the pan. Here are some common supermarket greens you can use and how I recommend preparing them:

• Swiss Chard: Slice the stems thinly and then roughly chop the leaves. 
• Beet greens: Save the beets to roast and treat the greens on top exactly as you would Swiss chard.
• Kale: Remove the tough stems and chop the leaves or cut them into ribbons. 
• Spinach: Larger leaves of mature spinach, often sold in bunches, have more flavor than bagged baby spinach meant for salads. I don’t recommend baby spinach for this recipe as it’s too tender.

What to Serve with Braised Greens 

This is a popular style dish at the Greek tavernas throughout the year, where these lemony greens are served alongside grilled seafood recipes, or simple marinated grilled chicken or lamb chops.

I often make it with grilled trout or pan-seared shrimp. Enjoy this dish with plenty of hearty bread or lemon rice to mop up the delicious juices of the braised greens.

Once the greens are removed from the pot, I, nor any other Greek person, wastes the leftover cooking liquid. Once it cools down, we drink it, often with a squeeze of fresh lemon. Many swear by the health benefits! 

Ways to Use Up Leftover Greens

Non-bitter greens are used in lots of traditional bean and grain soups, rice dishes, and hortopita, a type of spanakopita that calls for a variety of greens.

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