Horta — Greek Boiled Greens with Lemon Oil
A stunning, zero-fuss Greek dish: tender wild greens boiled until silky, then finished with good olive oil and lemon. The greens taste like pure spring.
- Total time
- 20 min
- Servings
- 4
- Calories
- 198
- Protein
- 4g
Ingredients
- 1.5 lbs wild greens or hearty leafy greens (spinach, kale, dandelion, or Swiss chard)
- 1 tsp (plus more for pasta water) salt
- ½ cup extra-virgin olive oil
- 2 whole (juiced) lemon
- 3 whole (minced) garlic cloves
- ¼ tsp black pepper
Instructions
- 1
Rinse greens thoroughly under cold water, drain, and roughly chop into 2-inch pieces.
- 2
Bring a large pot of salted water to a rolling boil over high heat.
- 3
Add greens in handfuls, stirring to submerge, until all are in and the water returns to a boil.
- 4
Simmer until greens are completely tender and the liquid is dark green, 8–12 minutes.
- 5
Drain greens in a colander, pressing gently to remove excess water without bruising.
- 6
Transfer to a serving bowl. Drizzle with olive oil and lemon juice, scatter minced garlic over top, season with salt and pepper, and toss gently to combine. Serve warm or at room temperature.
Tools you’ll need
- large pot (at least 5-quart capacity)
- colander
- serving bowl
- knife and cutting board
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