Horta (Greek Boiled Greens)
A rustic Greek dish of tender boiled leafy greens dressed simply with lemon and olive oil. This humble, nutrient-packed side is ready in 20 minutes and pairs beautifully with any meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 4g
Ingredients
- 1.5 pounds Mixed tender greens (spinach, chard, or beet greens)
- 2 tablespoons Kosher salt
- ½ cup Extra-virgin olive oil
- 3 tablespoons Fresh lemon juice
- ¼ teaspoon Freshly ground black pepper
Instructions
- 1
Fill a large pot with 4 quarts of water and set it over high heat. While the water comes to a boil, prepare your greens: rinse 1.5 pounds of mixed tender greens (spinach, chard, or beet greens) thoroughly under cold running water to remove any dirt. Check that the water is at a rolling boil — you should see vigorous, churning bubbles covering the surface.
- 2
Add 2 tablespoons of kosher salt to the boiling water — it should smell like the sea. Submerge all the greens, pushing them down with a wooden spoon so they're fully covered. They will wilt immediately, releasing moisture and shrinking by more than half.
- 3
Maintain a gentle boil for 8–10 minutes. The greens are done when the stems are completely tender when pierced with a fork — there should be no resistance. If using tougher greens like chard, this may take closer to 10 minutes; tender spinach might be ready in 7 minutes.
- 4
Carefully scoop the greens into a fine-mesh strainer or colander and let them drain for 30 seconds, gently pressing with the back of a spoon to release excess water — you want them moist but not waterlogged. This also prevents the greens from diluting your dressing.
- 5
Transfer the warm greens to a serving bowl or platter. Pour 0.5 cup of extra-virgin olive oil over the greens and squeeze 3 tablespoons of fresh lemon juice over everything. Grind 0.25 teaspoon of freshly ground black pepper on top, then toss gently with two spoons until the greens are evenly coated with the dressing.
- 6
Taste and adjust: if the greens need more brightness, add a touch more lemon juice; if you want more richness, drizzle with a bit more olive oil. Serve warm or at room temperature. Horta is even better after sitting for 10 minutes as the greens absorb the dressing — this is perfect for a make-ahead side.
Tools you’ll need
- large pot
- wooden spoon
- fine-mesh strainer or colander
- serving bowl or platter
- fork
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