Horta Vrasta: Greek Boiled Greens

Ingredients

• 1.5 lbs spinach, kale, or a mix of bitter greens
• 1 tbsp kosher salt
• 1 whole lemon
• ¼ cup extra-virgin olive oil
• 2 cloves garlic cloves, minced
• ¼ tsp red pepper flakes (optional)

Instructions

1. 1

   Rinse greens thoroughly, removing any grit. Cut into large bite-sized pieces, keeping stems intact.

2. 2

   Bring a large pot of salted water to a rolling boil. Add greens gradually, stirring to submerge.

3. 3

   Boil uncovered until stems are tender and leaves are soft, 10–15 minutes depending on the green.

4. 4

   Drain greens thoroughly in a colander, pressing gently to remove excess water without squeezing dry.

5. 5

   Transfer to a serving bowl. Drizzle with olive oil, then squeeze fresh lemon juice over the top.

6. 6

   Scatter minced garlic and a pinch of red pepper flakes over the greens. Toss gently and serve warm or at room temperature.

Tools you’ll need

• large pot
• colander
• cutting board
• knife
• serving bowl
• wooden spoon

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