Description
A traditional Greek dish of boiled wild leafy greens served with a creamy feta sauce, olive oil, and a splash of lemon juice for a fresh, savory flavor.
Ingredients
- For the Wild Greens:
- 1.5 kg wild greens (53 oz) – dandelion greens, amaranth greens, Swiss chard, sorrel, or any robust leafy greens
- 1 red onion, finely chopped
- 1 leek, cut into strips
- ½ bunch fresh dill, finely chopped
- 1 tbsp sea salt
- 4 tbsp extra virgin olive oil
- For the Feta Sauce:
- 80 ml milk (¼ cup)
- 80 ml heavy cream (¼ cup)
- 300 g feta cheese (10.5 oz)
- ½ tbsp thyme
- Salt and pepper to taste
- ½ tsp sweet paprika
Instructions
- Prepare the Wild Greens: Wash the wild leafy greens thoroughly and drain well. In a large saucepan, heat olive oil and sauté the onions and leeks for 3-4 minutes, until wilted. Add the wild greens to the pan and mix with a wooden spoon. Once they wilt, reduce the heat and add ½ cup of water. Cover the saucepan and simmer for 35 minutes, or until the greens are fully boiled.
- Make the Feta Sauce: In a blender, add the crushed feta cheese. In a small pot, warm the milk and heavy cream over low heat. Before it starts boiling, remove from the heat and let it cool for 1 minute. Add the milk and cream mixture, thyme, paprika, salt, and pepper to the blender. Blend until the sauce is smooth.
- Assemble and Serve: Serve the horta (wild greens) at room temperature, drizzled with extra virgin olive oil and lemon juice. Top with the feta sauce and optionally garnish with some grated tomato.
Notes
- Serve with crusty bread to soak up the extra sauce.
- For a more robust flavor, add lemon zest to the feta sauce.
- Horta can also be enjoyed cold as a refreshing salad on a warm day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Boiling, Blending
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
