Greek Greens with Lemon & Olive Oil
A simple, bright Greek boiled greens dish with lemon-olive oil drizzle. Tender, mineral-rich, and ready in under 20 minutes — the weeknight version of horta.
- Total time
- 18 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1.5 lbs mixed hardy greens (spinach, kale, chard, or dandelion)
- 2 tsp salt
- 1 whole lemon (halved)
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic cloves, minced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Rinse the greens thoroughly and trim any tough stems from the bottom half.
- 2
Bring a large pot of water to a boil with 2 tsp salt and the lemon halves.
- 3
Add greens in batches, pushing them down until submerged. Boil until tender, 10–12 minutes total.
- 4
Drain greens in a colander. Let sit 1 minute to release excess water.
- 5
Warm olive oil and minced garlic in a small skillet over low heat for 1 minute until fragrant.
- 6
Transfer drained greens to a serving plate. Drizzle with garlic oil and red pepper flakes. Squeeze fresh lemon juice over top and serve immediately.
Tools you’ll need
- large pot
- colander
- small skillet
- cutting board
- knife
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