Description
Greek Horta is a vibrant and nutritious dish featuring a medley of mixed greens blanched and sautéed with onions, garlic, fresh tomato, and herbs. This traditional recipe brings together the refreshing flavors of lemon and dill, finished with optional creamy feta for a deliciously wholesome meal perfect as a side or light main.
Ingredients
Scale
Greens
- 4 cups Mixed Greens (spinach, collard, amaranth, dandelion)
Oils & Aromatics
- 12 tablespoons Extra Virgin Olive Oil (can substitute with any light cooking oil)
- 40 grams Red Onion (½ medium-sized, can be substituted with yellow onion)
- 30 grams Green Onion (1 small, minced; can use shallots as substitute)
- 1 clove Garlic (chopped, or use garlic powder as alternative)
Vegetables & Herbs
- 180 grams Ripe Tomato (1 large, grated with skin discarded; canned tomatoes can substitute)
- 2.5 tablespoons Dill (minced; can substitute with parsley or oregano)
- 2 tablespoons Lemon Juice (fresh; lime juice is a good substitute)
- 0.5 lemon Lemon Zest (adds a zingy citrus fragrance; can omit if short on time)
Optional
- To taste Feta Cheese (optional for creamy, salty addition; omit for dairy-free)
Instructions
- Prepare the Greens: Wash your mixed greens thoroughly to remove any dirt. Blanch the greens by boiling them in water for 3 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain well and chop the greens into smaller, manageable pieces.
- Sauté Onions: Heat 8 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped red onion and cook for 5 to 7 minutes until the onions turn golden brown and caramelized.
- Add Garlic and Green Onion: To the pan, add the minced green onion and chopped garlic. Stir and cook this mixture for about 1 minute until fragrant.
- Cook the Fresh Greens: Add the fresh spinach and collard greens to the pan, sautéing them until wilted, approximately 3 to 4 minutes.
- Combine Blanched Greens and Tomato: Stir in the blanched greens along with the grated tomato and any remaining minced green onion. Season with salt and pepper to taste, mixing everything well together.
- Simmer the Mixture: Reduce the heat to low, add the remaining 4 tablespoons of olive oil, cover the pan, and let the greens cook gently for about 8 minutes. If the mixture appears too dry at any point, add a splash of water to maintain moisture.
- Finish with Herbs and Citrus: Add the minced dill, freshly squeezed lemon juice, and lemon zest to the pan. Cook for another 1 to 2 minutes to allow the flavors to meld and brighten the dish.
- Serve: Transfer the Greek Horta to plates and optionally sprinkle with feta cheese for a creamy, salty finish before serving.
Notes
- Blanching the greens ensures they retain vibrant color and a tender texture without overcooking during sautéing.
- Use fresh lemon juice and zest for the best citrus flavor; however, lime can be substituted in a pinch.
- Feta cheese is optional; omit for a dairy-free or vegan version.
- If using canned tomatoes, drain excess liquid to avoid sogginess.
- Adjust oil quantity depending on dietary preferences or desired richness.
