Horta, or wild greens, is a traditional dish served all over Greece. The key is to dress it yourself at the table with a squeeze of fresh lemon, a drizzle of olive oil, and a sprinkle of salt. This dish holds a special place in my heart because it was the first thing I tried with Tim’s family. When they immigrated to Canada the Greek community convinced local farmers to grow horta so they could continue to enjoy it there. It’s a humble yet flavorful dish and a reminder of how Greeks have always used their land’s natural bounty to create simple healthy meals.

Prep Time: 10 minutes

Cook Time: 15 Minutes

Servings: 4

Ingredients

• 1 lb dandelion greens (can be found at Grocery stores that carry Greek specialty foods or Whole Foods)
• 1 lemon
• High quality olive oil
• Salt

Preparation

1. Set up a double boiler in a large pot. Sort greens and cut off just a little piece of the ends (about 1/4 inch), rinse well.
2. Boil greens for 10-15 minutes or until stems are tender.
3. Drain but reserve a bit of cooking water.
4. Dress with generous amounts of lemon, olive oil, and salt.