greeklowcarbvegangreensboiledside-dish

Horta Vrasta

Name: Horta Vrasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g mixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed; 2 litres water; 6 g fine sea salt; 30 ml extra-virgin olive oil; 1 medium (about 60 g), cut into wedges lemon; 1 g, or to taste fine sea salt

Horta Vrasta is a deceptively simple dish of tender boiled greens finished with fruity olive oil and bright lemon. The result is clean, earthy, and lightly bitter in the best way, with a silky richness from the oil and a fresh citrus lift.

15 min

2 servings

162 kcal

Greek

Ingredients

For the boiled greens

500 gmixed wild greens or cultivated substitutes (such as dandelion greens, chicory, or Swiss chard), trimmed
2 litreswater
6 gfine sea salt

For finishing

30 mlextra-virgin olive oil
1 medium (about 60 g), cut into wedgeslemon
1 g, or to tastefine sea salt

Instructions

1
Rinse the mixed wild greens or cultivated substitutes thoroughly in several changes of cold water to remove any grit. Trim away any very tough stems. Bring the water to a rapid boil in a large pot and dissolve in the salt.
2
Add the greens to the boiling water. Press them down with tongs so they wilt evenly, then boil for 5-7 minutes until tender but still bright green. Tender leaves like chard may be ready closer to 5 minutes; tougher dandelion or chicory may need the full 7 minutes. Taste a leaf to check that any bitterness has softened.
3
Drain the greens well in a colander, then gently squeeze or press out excess water. Transfer to a serving plate while warm. Good draining is important so the olive oil and lemon coat the greens rather than becoming diluted.
4
Drizzle with the extra-virgin olive oil, season lightly with the remaining salt, and serve with lemon wedges for squeezing at the table. Toss just before eating so the greens stay glossy and fresh-tasting.

Nutrition per serving

162 kcal

Calories

Protein

Carbs

13g

Fat

Fiber

Notes

•If true wild horta are unavailable, dandelion greens, chicory, escarole, beet greens, or Swiss chard are all traditional-style substitutes.
•For the best flavor, use robust, peppery Greek extra-virgin olive oil and serve the dish warm or at room temperature.
•Horta Vrasta is often served as a side dish with grilled fish, beans, or simple roasted potatoes, but it also works well as a light low-carb lunch.

Background

Horta Vrasta is a classic Greek preparation of boiled seasonal greens, especially associated with home cooking and the traditional Mediterranean diet. Across Greece, cooks gather or buy whatever edible greens are in season, then dress them simply with olive oil and lemon to highlight their natural flavor. The dish reflects the Greek preference for ingredient-driven, unfussy food.

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