Name: Horta Recipe (Traditional Greek Boiled Greens) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 2 lbs mixed horta (dandelion, amaranth, sorrel, Swiss chard, or kale); 1 tsp salt (for boiling water); 1/4 cup extra virgin olive oil; Juice of 1 large lemon; 1 onion or leek, finely chopped; 2 Tbsp fresh dill, chopped; 1/2 cup crumbled feta; 2 Tbsp milk (for feta sauce); 1 grated tomato (variation)

If ever you wanted to understand the heart of Greek home cooking, there’s no better place to start than with the Horta Recipe (Traditional Greek Boiled Greens). This dish is simplicity at its finest: a tangle of just-picked or market-fresh greens, gently boiled and drizzled with robust olive oil and bright lemon juice. Horta is the kind of meal that feels both restorative and celebratory, bringing a taste of the Mediterranean countryside directly to your kitchen table. Whether you’re embracing a plant-based lifestyle or craving a side that’s equal parts healthy and delicious, this classic is a staple to fall in love with.

Horta Recipe (Traditional Greek Boiled Greens) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Horta Recipe (Traditional Greek Boiled Greens) lies in the few, honest ingredients that let the greens shine. Each ingredient is a building block, working together to create vibrant color, luscious texture, and classic Greek flavor.

2 lbs mixed horta: This typically means dandelion, amaranth, sorrel, Swiss chard, or kale—use what’s in season or what you love most for a mix of bitterness and earthiness.
1 tsp salt (for boiling water): Essential for seasoning the greens while they cook, making their unique flavors pop.
1/4 cup extra virgin olive oil: Choose a fruity or peppery Greek olive oil to cloak the greens in richness.
Juice of 1 large lemon: Classic Greek tang; this brings brightness and balance to the dish.
1 onion or leek (optional): Sautéed for sweetness and aromatic depth if you’re feeling fancy.
2 Tbsp fresh dill (optional): This herb lifts the flavor, adding freshness and a subtle anise note.
1/2 cup crumbled feta (optional): The briny, creamy bite takes the dish over the top—Greek grandmas approve.
2 Tbsp milk (optional, for feta sauce): Combines with feta for a smooth, luxurious drizzle.
1 grated tomato (optional): Adds color and juicy sweetness—delicious for a summertime twist.

How to Make Horta Recipe (Traditional Greek Boiled Greens)

Step 1: Clean and Prepare the Greens

Start by giving your greens a thorough wash—there’s nothing worse than a gritty bite! Trim away any tough or woody stems and cut large leaves into halves or quarters. A good clean ensures those earthy green flavors are front and center, not hidden by garden soil.

Step 2: Boil the Greens

Bring a large pot of water to a roaring boil, then salt it generously. Add the greens and cook for 5 to 10 minutes, depending on how tender you want them. You’re looking for color (vivid green!) and tenderness—they should be cooked but never mushy. Drain them well; you don’t want excess water to dilute the dressing.

Step 3: Optional Sauté with Aromatics

If you’re in the mood for an added dimension, heat a splash of your olive oil in a pan and gently sauté onion or leek until translucent. Add the drained greens and toss in fresh dill for a burst of herbal flavor. This step is the secret to a Horta Recipe (Traditional Greek Boiled Greens) that tastes restaurant-quality and utterly cozy.

Step 4: Optional Creamy Feta Sauce

For those craving a richer finish, crumble the feta into a small saucepan with a splash of milk and gently melt over low heat. Stir until smooth and creamy. Drizzle this over your greens, and prepare to swoon.

Step 5: Dress and Serve

Arrange the greens on a serving platter. Drizzle generously with olive oil, squeeze over fresh lemon juice, and shower with crumbled feta or a grating of fresh tomato if you like. The vibrant color, glossy sheen, and irresistible aroma signal it’s time to dig in!

How to Serve Horta Recipe (Traditional Greek Boiled Greens)

Garnishes

The beauty of Horta is in the garnishes: a final flurry of fruity olive oil, a few twists of cracked black pepper, a scattering of feta, or snips of fresh dill. Sometimes, if you want more color, add thin slices of red onion or a shower of grated tomato for a summery vibe. Simple, fresh ingredients are always the way to go.

Side Dishes

Horta Recipe (Traditional Greek Boiled Greens) loves company! Pair with roasted potatoes, a wedge of warm Greek pita, or next to a piece of grilled fish or chicken if you want a heartier meal. Don’t forget a briny bowl of Greek olives or a ladle of tzatziki on the side for contrast.

Creative Ways to Present

Try layering boiled greens on toasted sourdough, finished with a poached egg and a drizzle of olive oil for brunch. For a dinner party twist, plate individual servings with a mosaic of colorful veggies or as a base for grilled seafood. Horta is like a blank canvas: all you need is imagination!

Make Ahead and Storage

Storing Leftovers

Leftover Horta keeps surprisingly well. Store cooled, dressed (or undressed) greens in an airtight container in the fridge for up to three days. If you’re meal-prepping, you can cook the greens ahead and add the dressing just before serving to keep everything fresh and bright.

Freezing

While Horta Recipe (Traditional Greek Boiled Greens) is best enjoyed fresh, you can freeze the boiled, undressed greens for about two months. Let them cool completely, pat dry, and freeze in flat zipper bags. Thaw gently in the fridge and refresh with olive oil and lemon for an easy side whenever you need Mediterranean spirit.

Reheating

If you’re taking chilled Horta from the fridge, simply allow it to come to room temperature—the olive oil dressing will shine. Prefer it warm? Gently reheat in a skillet with a splash of olive oil. It’s comforting either way, and just as delicious as when first served.

FAQs

Can I use any type of greens for Horta Recipe (Traditional Greek Boiled Greens)?

Absolutely! Tradition favors wild-foraged greens, but supermarket dandelion, chard, spinach, kale, or even mustard greens work beautifully. Choose a variety for the best flavor and texture.

Is Horta served hot or cold?

You can serve it warm, at room temperature, or even cold from the fridge—Horta is super adaptable and delicious at any temperature. Let your mood or the weather be your guide!

What makes this dish so healthy?

The greens are packed with vitamins, minerals, and antioxidants, and because Horta Recipe (Traditional Greek Boiled Greens) relies on olive oil and lemon for flavor, it’s heart-healthy and naturally low-calorie.

Can I make this vegan?

Yes—leave out the feta and any milk, and make sure your garnishes are plant-based. It’s naturally vegan if you stick to greens, olive oil, lemon, and herbs.

How can I make my Horta more flavorful?

Don’t be shy with the lemon or olive oil, and try adding fresh herbs, sautéed aromatics, or a touch of sea salt. The optional feta or tomato topping also adds extra character.

Final Thoughts

Horta Recipe (Traditional Greek Boiled Greens) is a taste of the sun-drenched Mediterranean that couldn’t be easier or more satisfying. Trust me, once you try these greens, you’ll find yourself craving them again and again. So get inspired, grab some fresh greens, and enjoy this Greek classic at your next meal!