This recipe is adapted from the one used in my Global Healing Kitchens: The Mediterranean class. Dark leafy greens are a staple in Mediterranean cooking with freshly-picked wild varieties often favored. Horta is a Greek dish often made with boiled dandelion greens (which we use in class) and simply seasoned with fresh lemon and extra virgin olive oil, along with salt and pepper. But this method works with any kind of green and is a great side dish to any meal. It’s often served cold, but works as a hot dish as well. Make this your go-to method for preparing things like beet greens and radish tops before you consider throwing them in the trash.
3 bunches assorted dark leafy greens, chopped into 1-inch pieces (ex: kale, beet greens, chard)
salt to taste
2-3 tablespoons of best extra virgin olive oil
1. Bring a large pot of salted water up to boil. Add greens and cook for 2 minutes, longer for extra bitter greens and shorter for tender ones.
2. Strain greens and discard liquid. Press greens if you need to so there’s not too much water left on them. Transfer greens to a serving bowl. Add fresh lemon juice to taste along with a healthy drizzle of your best extra virgin olive oil. Add salt and pepper to taste if necessary.
Note: The greens should last for 2-3 days in the fridge.