Chef Despina’s Horta – Boiled Leafy Greens (Greece)
Recipe courtesy of Despina and the League of Kitchens
Traditionally, cooks used the wild greens found in the mountains of Greece, such as purslane, dandelions, and nettles, but any hearty, leafy green like escarole can be used instead. Since this dish is very basic, use the best quality olive oil to elevate it from simple to sublime.
Fine salt
1 pound chicory, torn
1 pound tender dandelion greens, torn (if thick, add with the chicory)
1 pound fresh spinach (not baby)
2 to 4 tablespoons fresh lemon juice
Extra virgin Greek olive oil
Bring a large pot of salted water to a boil. Add the chicory and cook for 10 minutes. Add the spinach and dandelion greens and cook for 3 minutes. Drain, pressing to squeeze out most of the water. Put in a serving bowl and drizzle with lemon juice, olive oil, and salt to taste. Cut up with kitchen scissors and mix together.
Makes 4 to 6 servings
Prep: 20 minutes
Cook: 25 minutes