Horta — Boiled Wild Greens with Olive Oil and Lemon

Thoroughly clean the greens under cold running water, removing any tough stems, yellowed leaves, or dirt. This is crucial for good horta.

Bring a large pot of water to a rolling boil over high heat. Add the sea salt to the boiling water.

Carefully add the cleaned greens to the boiling water. If your pot is not large enough, you may need to do this in batches. Push them down into the water as they wilt.

Boil the greens for 5-10 minutes, or until they are tender but still retain some bite. The exact time depends on the type and toughness of your greens.

Once cooked, drain the greens thoroughly in a colander. You can gently press them to remove excess water, but do not squeeze them dry.

Transfer the drained greens to a serving platter or individual plates.

Drizzle generously with Greek extra virgin olive oil.

Squeeze the fresh lemon juice over the greens.

Season with freshly ground black pepper to taste. Serve immediately.