Horta Greekstyle Cooked Wild Greens Food

HORTA (BOILED GREEK WILD LEAFY GREENS)

Steps:

• Wash the wild leafy greens thoroughly and drain.
• Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.
• Add the wild greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.
• With the lid on, simmer for 35 minutes, until the wild greens are boiled.
• In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).
• In a small pot, warm the milk and the milk cream at low heat. Right before it comes to the boil, remove from the stove and let it cool for 1 minute.
• Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.
• Serve the horta at room temperature and drizzle some extra virgin olive oil and lemon juice. Top with the feta sauce and some grated tomato, if you wish.

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.