Greek Mixed Greens (Horta)

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As I traveled through Greece, I had Horta in pies and savory pastries as well as in combination with lentils and dried beans. In Greek markets, you find a variety of greens, some bitter and some not. They generally cooked in combination. For my horta, I combine Swiss chard, the tops of radishes, and dandelion greens. In all, I have 1.5 pounds of trimmed greens, with more Swiss chard than the other two. After boiling, I saute the mixed greens very briefly.

From page 233 of Madhur Jaffrey's World Vegetarian.
1.5 lbs mixed greens (see introduction), well-washed, trimmed, and coarsley chopped
1/4 cup olive oil
5 scallions, cut crosswise into fine rings
2 garlic cloves, lightly crushed and peeled but left whole
4 tsp fresh lemon juice
1 tbs evoo
1. Bring a large pot of water to a rolling boil, as if you were boiling pasta.  Add enough salt to make the water feel slightly salty (about 1 tablespoon).  Drop in the greens and boil for about 10 minutes.  Drain.
2. Put the 1/4 cup of olive oil in a large frying pan or saute pan and set over medium-high heat.  When hot, put in the scallions and garlic.  Stir and fry for a minute.  Add the greens and about 1/2 teaspoon salt (taste as you go) and mix well.  Turn off the heat.  Put the contents of the pan into a serving dish.  Dribble the lemon juice and extra-virgin olive oil over the top and serve immediately.
Serves 2-4

Alternative cooking method: "shallow blanch" greens in 2 cups of boiling water per 1.5 lbs of greens.  Add bitter greens first for 4 minutes.  Add chard, blanch for an additional 3 minutes.  Resume with step 2.
Meal   DinnerCuisine   Greek
Dish   Side DishCooking Method   Boiled
Main Ingredient   VegetablesPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

Matthew S

Member since May 2009

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