Horta - Greek Wild Greens Dish
|Radishes||1 Pound (Green Tops Only)|
|Mustard greens||1 Pound|
|Baby turnips||1 Pound (Green Tops Only, Roots Saved For Another Preparation)|
|Mustard spinach||1⁄2 Pound|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon||1 , juiced|
|Dijon mustard||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
Place the radish tops and mustard greens in a steamer and turn the heat to high, after they wilt in about 5 minutes, add turnip tops and cook another 5 minutes, then add the remaining greens and cook until they are all wilted, about 15 minutes in all for all the greens. Drain well, then arrange on a platter and dress with the dressing and serve once they reach room temperature.
Image © Michelle van Vliet
Recipe © Clifford A. Wright
This recipe is excerpted from the book A Mediterranean Feast by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.