Greek Horta (Mediterranean Steamed Greens)
Horta is the most beloved traditional Greek vegetable dish — fresh wild or cultivated greens slowly simmered until tender, then tossed generously with extra virgin olive oil, bright lemon juice, and fragrant herbs. Soft, comforting, and deeply nourishing — with that wonderful balance of earthy greens, rich olive oil, and zesty lemon. A staple on every Greek table, naturally vegan and one of the healthiest, most delicious ways to enjoy leafy greens! Perfect served warm with crusty bread, as a side dish, or as a light meal on its own. 🥬🍋
Shared by jessy
Time
25 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 800 g mixed leafy greens (wild greens, chicory, dandelion, kale, spinach, or Swiss chard — trimmed and thoroughly washed)
- 3–4 tbsp extra virgin olive oil.. 2 tbsp fresh lemon juice
- 1 small red onion, thinly sliced.. 1–2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped.. 1 tbsp fresh parsley, finely chopped
- Sea salt and black pepper to taste
- Warm water or vegetable broth, just enough to cover the bottom of the pot
👩🍳 Instructions
- 1
Wash the greens thoroughly several times to remove all sand and soil. Trim tough stems and tear large leaves into manageable pieces.
- 2
Place the greens in a large pot with a small amount of water — just enough to cover the bottom. Add the sliced onion and garlic.
- 3
Cover and simmer over medium‑low heat for 12–15 minutes until the greens are tender but still hold some texture. Do not overcook.
- 4
Drain any excess cooking liquid. Transfer the greens to a serving bowl.
- 5
While still warm, drizzle generously with olive oil and fresh lemon juice. Season with salt and pepper.
- 6
Sprinkle with fresh dill and parsley. Toss gently to combine. Serve warm with additional lemon wedges and crusty bread.