Boiled leafy greens (horta) are so widespread in Greece and consumed all yr spherical by each mainlanders and islanders.
You’ll positively discover them on a menu in most conventional Greek taverns- as they’re a staple within the Mediterranean weight loss program.
The well being advantages are second to none and could be served as a facet dish, or a lightweight, easy lunch.
You should use endive, chicory, dandelion (Radikia) , wild spinach, purslane, beetroot leaves, or amaranth (Vlita).
Elements →
– 1 x kg contemporary leafy greens
– 6 x litres water
– 1/3 x cup further virgin olive oil
– sea salt to style
– 1 x lemon, juiced
Technique →
– Wash your greens totally in sink a couple of occasions over, to rinse away any soil.
– Place in a big pot and canopy with water. Utilizing a picket spoon, press the leaves down to make sure the water is masking all greens.
– Carry water to a boil after which cut back to medium warmth. Place lid on pot and boil for about 20 minutes or till greens are tender.
– Drain and place on serving dish.
– Drizzle with olive oil, lemon juice and sprinkle with sea salt.
*Recipe and pictures flavoursandflair
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