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Horta - Greek Wild Greens Dish

A.Mediterranean.Feast's picture
A horta is a cold salad Greek cooks make from any number of gathered wild greens. Basically, the greens are washed and either steamed or boiled briefly, just until they wilt. Then they are drained well and scattered on a platter and dressed with olive oil and lemon juice with some salt and pepper and served as a side dish or accompaniment to other foods. Mustard spinach is known as tat soi in many Chinese and farmers markets in this country. It is not commonly eaten in the Mediterranean, but works very well here.
Ingredients
  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
  Amaranth/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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Ingredient: 
Spinach

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