Greek Horta with Fresh Greens and Lemon-Dill Flavor Recipe

Introduction

Greek Horta is a flavorful and healthy dish featuring a mix of tender greens sautéed with fresh herbs and lemon. This traditional recipe is simple to prepare and makes a perfect side or light meal, especially when served with crusty bread.

Ingredients

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)
• 12 tablespoons extra virgin olive oil
• 40 grams (½ medium-sized) red onion
• 30 grams (1 small) green onion, minced
• 1 garlic clove, chopped
• 180 grams (1 large) ripe tomato, grated (discard skin)
• 2 ½ tablespoons dill, minced
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Optional: feta cheese

Instructions

1. Step 1: If using wild greens like amaranth, dandelion, or common sowthistle, blanch them by boiling in plenty of water for 3 minutes. Prepare a large bowl of ice water to cool them immediately. Drain and chop into smaller pieces once cooled.
2. Step 2: Wash all greens thoroughly. Spinach and collard greens do not require blanching. Chop them roughly, trimming the stems finely.
3. Step 3: Separate and finely chop the green and white parts of the green onion, keeping them separate.
4. Step 4: Heat 8 tablespoons of olive oil in a sauté pan over low heat. Add the red onion and cook slowly until caramelized.
5. Step 5: Add the white parts of the green onion and chopped garlic to the pan. Cook for about one minute.
6. Step 6: Add the spinach and collard greens in batches. Increase heat to high and sauté until wilted.
7. Step 7: Stir in the blanched wild greens, grated tomato, and the green parts of the green onion. Season with salt and pepper.
8. Step 8: Add the remaining 4 tablespoons of olive oil, lower the heat, cover the pan, and cook for about 8 minutes until the stems are tender. Add a splash of water if necessary.
9. Step 9: Stir in the dill, lemon juice, and zest. Cook for another 1-2 minutes.
10. Step 10: Serve warm, optionally topped with feta cheese, alongside fresh bread for dipping.

Tips & Variations

• Use fresh wild greens for more authentic flavor, but spinach and collards work well as a base.
• Adding a splash of water while cooking prevents the greens from sticking or burning.
• Top with crumbled feta for a creamy, salty contrast.
• For a vegan version, skip the feta and increase lemon juice slightly for brightness.

Storage

Store leftover horta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little olive oil or water to keep the greens moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of green for this recipe?

Yes, you can use all spinach or collard greens if mixed wild greens are not available, but using a variety adds complexity to the flavor and texture.

Do I have to blanch the wild greens?

Blanching is recommended for wild greens like dandelion or amaranth to soften their tough texture and reduce bitterness, but cultivated greens like spinach and collards can be added directly.

Greek Horta with Fresh Greens and Lemon-Dill Flavor Recipe

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★★★★★

4.6 from 60 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Greek Horta is a traditional, healthy dish featuring a mix of tender greens sautéed with olive oil, aromatic onions, garlic, fresh tomato, dill, and lemon. Perfectly balancing earthy and bright flavors, this recipe offers a delicious way to enjoy nutrient-rich wild and leafy greens, optionally paired with feta cheese for added creaminess.

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Ingredients

Scale 1x2x3x

Greens

• 500 grams (17.6 ounces) mixed greens (spinach, collard, amaranth, dandelion, common sowthistle)

Aromatics and Flavorings

• 12 tablespoons extra virgin olive oil
• 40 grams (½ medium-sized) red onion
• 30 grams (1 small) green onion (minced, white and green parts separated)
• 1 garlic clove (chopped)
• 180 grams (1 large) ripe tomato (grated, skin discarded)
• 2 ½ tablespoons dill (minced)
• 2 tablespoons fresh lemon juice
• ½ lemon zest
• Salt and black pepper to taste

Optional

• Feta cheese for serving

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Instructions

1. Prepare the wild greens: If using wild greens like amaranth, dandelion, or common sowthistle, start by thoroughly washing them to remove any grit or dirt. Bring a large pot of water to a boil and prepare a large bowl with cold water and ice cubes.
2. Blanch the wild greens: Add the washed wild greens to the boiling water and cook for 3 minutes. Then immediately transfer them to the ice water bowl to stop cooking and preserve color. Drain well and chop into smaller pieces once cooled.
3. Prepare the spinach and collard greens: These greens do not require blanching. Simply chop them into chunky pieces, cutting the stems finer for easier cooking and eating.
4. Chop the green onions: Separate the green parts from the white parts of the green onion, finely chopping both but keeping them separate for different stages of cooking.
5. Caramelize the red onion: Heat 8 tablespoons of extra virgin olive oil in a sauté pan over low heat. Add the red onion and cook slowly until it caramelizes and becomes sweet and soft.
6. Sauté aromatics and greens: Add the white parts of the green onion and chopped garlic to the pan and cook briefly for about a minute to release flavors. Add the spinach and collard greens in batches, raise the heat to high, and sauté until the greens wilt.
7. Add blanched greens and tomato: Stir in the previously blanched wild greens and cook for another minute. Then add the grated tomato and the green parts of the green onion. Season with salt and black pepper to taste.
8. Cook gently covered: Pour in the remaining 4 tablespoons of olive oil, reduce heat to low, cover the pan, and let cook for about 8 minutes or until the stems of the greens become tender. If the mixture seems dry, add a splash of water to keep it moist.
9. Add herbs and lemon: Stir in the minced dill, fresh lemon juice, and lemon zest. Cook for an additional 1-2 minutes to blend the flavors.
10. Serve warm: Serve the Horta warm, traditionally alongside crusty bread for dipping. Optionally, sprinkle with feta cheese to enrich the dish with creamy saltiness.

Notes

• Thoroughly wash greens to remove any dirt or grit, especially wild greens.
• Blanching wild greens helps reduce bitterness and improves texture.
• Use fresh lemon juice and zest to brighten the overall flavor.
• Adjust salt and pepper according to taste, especially if adding salty feta cheese.
• Serve as a side dish or a light vegetarian main course.
• This dish is best enjoyed fresh but can be reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek Horta, wild greens, sautéed greens, healthy greens recipe, traditional Greek side dish, lemon dill greens