Horta (Wild Greens with Lemon and Olive Oil)

For this recipe, you’ll need young dandelion leaves, nettle leaves, wood avens leaves and tips, salt, pepper, freshly squeezed lemon juice, and fruity olive oil. Here’s how to prepare everything:

  1. Remove all the stems and any brown or discoloured leaves from the greens.
  2. Soak all the leaves in a large bowl of water and rub them gently between your hands to remove any dirt. Change the water at least four times.
  3. Drain and rinse all the leaves thoroughly until the water is clear.
  4. Bring a large pot of water to a boil and add salt to the water.
  5. Add all the greens to the boiling water and cook them for about 10 minutes or until they’re tender.
  6. Stir the greens every five minutes with a wooden spoon.
  7. Drain the greens well and transfer them to a bowl.
  8. Drizzle some freshly squeezed lemon juice and olive oil over the greens and season with black pepper.
  9. Taste and add salt if needed.
  10. Serve your horta with feta or other goat or sheep cheese crumbled on top.

Enjoy your healthy and flavourful wild greens with lemon and olive oil.

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