Horta Vrasta (légumes verts sauvages bouillis)
Des légumes verts sauvages mijotés jusqu'à tendreté, servis avec de l'huile d'olive et du jus de citron.
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Ingrédients
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Étapes
Clean the greens
Trim away any tough, thick stems and discolored leaves. Wash the greens in several changes of cold water, lifting them out each time rather than draining the water over them, so any sand or grit sinks to the bottom of the bowl and stays behind.
- 1 kg mixed greens
✅ C'est prêt quand : the last rinse water is clean, with no grit at the bottom of the bowl
Bring water to the boil
In a large pot, bring the water to a full boil at 100°C (212°F) and add the salt. The water should taste pleasantly salty, like the sea, since the greens will absorb some of it as they cook.
- 2.5 litres water
- 1 tbsp salt
✅ C'est prêt quand : the water is rolling and well salted
Boil the greens
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Drain well
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Dress while warm
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Serve
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Clean the greens
Trim away any tough, thick stems and discolored leaves. Wash the greens in several changes of cold water, lifting them out each time rather than draining the water over them, so any sand or grit sinks to the bottom of the bowl and stays behind.
- 1 kg mixed greens
✅ C'est prêt quand : the last rinse water is clean, with no grit at the bottom of the bowl
Bring water to the boil
In a large pot, bring the water to a full boil at 100°C (212°F) and add the salt. The water should taste pleasantly salty, like the sea, since the greens will absorb some of it as they cook.
- 2.5 litres water
- 1 tbsp salt
✅ C'est prêt quand : the water is rolling and well salted
Boil the greens
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Drain well
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Dress while warm
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Serve
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The Story Behind the Dish
Long before supermarkets, Greek households relied on foraged greens gathered from fields, hillsides and roadsides, especially during the lean months of winter and early spring. Dandelion, wild chicory, amaranth and nettles were boiled simply and dressed with the two staples every home always had: olive oil and lemon.
Because it contains no meat or dairy, horta became a natural fit for the many fasting days of the Orthodox calendar, and it remains one of the most common dishes on Greek tables, served as a side to fish, grilled meat or a simple meal of bread and cheese.
⭐ Why It's Famous
It shows how Greek cooking turns the plainest ingredients into something deeply satisfying, using nothing more than good olive oil and lemon to bring out the natural flavour of the greens.
💡 Fun Fact
The water the greens are boiled in, called the broth or 'horta zoumi', is often saved and sipped on its own, since it is considered gentle on the stomach and full of nutrients.
Rural Greece, especially Crete and the islands
35.24°N, 24.81°E
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