Horta

Horta (Χόρτα) is a classic Cretan dish featuring wild greens, simply boiled and dressed with olive oil and lemon. It’s healthy, delicious, and easy to prepare. While Cretans traditionally use wild greens like stamnagathi, you can also use dandelion greens, chicory, or even spinach.

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

  • 1 kg (2.2 lbs) wild greens (stamnagathi, dandelion, chicory, or spinach)
  • 4 tbsp extra virgin olive oil (Cretan if possible)
  • Juice of 1 lemon (or more to taste)
  • Salt, to taste
  • Optional: Freshly ground pepper

Instructions:

  1. Clean the Greens:
    • Wash the greens thoroughly in cold water to remove any dirt.
    • Trim tough stems if needed.
    • Soak the greens for 10 minutes in water with a splash of vinegar to help remove any remaining impurities. Rinse well.
  2. Boil the Greens:
    • Bring a large pot of salted water to a boil.
    • Add the greens and cook for 5–10 minutes, depending on their toughness. Tender greens like spinach need less time, while wild greens might need more.
    • The greens should be tender but not mushy.
  3. Drain and Cool:
    • Drain the greens and immediately rinse under cold water to stop cooking and preserve their vibrant green color.
    • Let them drain well in a colander.
  4. Dress and Serve:
    • Place the greens on a plate.
    • Drizzle generously with olive oil and squeeze lemon juice on top.
    • Add salt and pepper to taste.

Tips for Authentic Flavor:

  • Cretans often enjoy horta with a side of bread, olives, and cheese.
  • If you can find stamnagathi, it’s the most traditional Cretan green for this dish.
  • Serve warm or at room temperature.