Recipes, Small, Substantial

Horta

22 September 2023

ingredients

2 - 4 tablespoons Extra virgin olive oil

4 - 8 cups of leafy greens such as rainbow chard, silverbeet, endive or chicory, even the stripped stems, leaves, and flowers of zucchini can be cooked together as Horta.  Wild plants such as dandelion, stinging nettles, or sow thistle can also be added - so long as you know they have not been sprayed and you wash them well regardless.

Juice of 1 lemon or 1 lemon cut into quarters

Sea salt

Freshly ground black pepper.

equipment

Chopping board and kitchen knife

Large pan

Tongs

Colander

Serving dish

METHOD

Step 1 Prep

Wash the greens thoroughly, discarding any bruised or discoloured bits.

Strip the greens from the stem, roll the leaves into a cigar shape and chop across roughly to create thick ribbons.

Chop the stems into slices if using.

Step 2 Cook

Bring a large pot of water to the boil, add a dessert spoon of salt, return to the boil and add the greens. Stir well and allow to boil for about 10 minutes until tender.

The boiling process makes the leaves less bitter.

Step 3 Drain

Pour the greens through a colander and allow to drain.

Step 4 Dress with Extra Virgin Olive Oil

Transfer the warm, drained greens to a serving dish, dress liberally with extra virgin olive oil. Season with salt and lemon juice. 

Step 5 To Serve

Serve warm or at room temperature with lemon wedges.

source

Recipe by Dr Catherine Itsiopolous, The Mediterranean Diet (2013), p.105

Adapted by Elizabeth Peddey