Horta Boiled Greek Wild Leafy Greens Food

HORTA VRASTA: BOILED LEAFY GREENS

Steps:

• Gather the ingredients.
• Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.
• Soak the greens in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will fall to the bottom of the sink while the greens will float on top.
• Remove the greens to a colander before draining the water.
• Bring a large pot of water to a boil, and then add about a tablespoon of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes, or until the thickest parts of the stems are tender. Be careful not to over boil.
• Drain in a colander and place in a bowl.
• Dress with extra-virgin olive oil , lemon juice, and a bit of salt and pepper to taste.
• You can serve the greens warm or at room temperature.

HORTA - GREEKSTYLE COOKED WILD GREENS

Steps:

• Wash and trim the greens.
• Fill a large pot halfway with water and add salt.
• Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
• Drain and cool.
• Place greens in a serving bowl.
• Mix olive oil, vinegar or lemon juice, and salt to taste.
• Toss cooked greens with dressing.
• Serve at room temperature.
• Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.