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–+ servings
Extra healthy roast chicken with brown rice and boiled vegetables Recipe

Horta (Boiled Greek Wild Leafy Greens)

Bushra
A traditional Greek dish of boiled wild greens served with a creamy feta sauce
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine Greek
Servings 4 portions

Equipment

  • Large saucepan
  • Blender

Ingredients
  

For the wild Greens

  • 1.5 kg wild greens dandelion greens, amaranth greens, swiss chard, sorrel greens or any other long stemmed robust leaf
  • 1 whole red onion finely chopped
  • 1 whole leek cut into stripes
  • 1/2 bunch fresh dill finely chopped
  • 1 tbsp sea salt
  • 4 tbsp extra virgin olive oil

For the feta sauce

  • 80 ml milk
  • 80 ml milk cream
  • 300 g feta cheese
  • 1/2 tbsp thyme
  • 1/2 tsp sweet paprika

Instructions
 

  • Wash the wild leafy greens thoroughly and drain.
  • Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.
  • Add the wild greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.
  • With the lid on, simmer for 35 minutes, until the wild greens are boiled.
  • In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).
  • In a small pot, warm the milk and the milk cream at low heat. Right before it comes to the boil, remove from the stove and let it cool for 1 minute.
  • Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.
  • Serve the horta at room temperature and drizzle some extra virgin olive oil and lemon juice. Top with the feta sauce and some grated tomato, if you wish.
Keyword boiled wild greens, Greek greens, healthy vegetable side dish, Mediterranean vegetables, traditional Greek horta
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