Horta
Horta is my little taste of Greece—imagine sitting by the sea with a plate of tender, earthy greens kissed by just the right amount of lemon and olive oil. I whip this up whenever I crave something light yet deeply satisfying.
The first time I made Horta, I was dreaming of sun-drenched Greek landscapes—my friend Maria had just returned from there and wouldn't stop talking about it!
I found that mixing in a bit of wild dandelion greens with the spinach really captured that authentic taste she described.
This dish is special to me because it reminds me of the simple joy of letting fresh ingredients shine.
Plus, there's something so grounding about cleaning and prepping those greens with care.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Dandelion greens are traditional, but if they’re too bitter for your taste, just swap them out with more spinach or Swiss chard. I’ve even been known to sneak in a clove of garlic or two into the dressing for an extra kick—trust me, you won't regret it!
Tips & Notes
- •I always wash my greens twice—nothing ruins the vibe like a bit of grit in your bite.
- •For the olive oil, I go for the good stuff; a peppery, cold-pressed variety makes everything pop.
- •After dressing the greens, let them sit for a few minutes—it's like a little spa session for the flavors.
Recipe Variations
- •If I’m in the mood for a little crunch, I’ll toss in some toasted almonds.
- •My buddy Sam swears by adding a few slices of avocado on top for a creamy touch.
Storage & Freezing
Store any leftover Horta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil if needed.
Frequently Asked Questions
Can I use frozen greens?
Yes, you can use frozen greens. Just thaw and drain them well before mixing with the dressing.
What other greens can I use?
Feel free to experiment with other greens such as kale, arugula, or mustard greens.
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Horta is my little taste of Greece—imagine sitting by the sea with a plate of tender, earthy greens kissed by just the right amount of lemon and olive oil. I whip this up whenever I crave something light yet deeply satisfying.
Ingredients
Instructions
- 1
Fill a large pot with water and bring it to a boil over medium-high heat.
- 2
While the water is heating, rinse the dandelion greens, chard, and spinach thoroughly under cold water to remove any dirt or grit.
- 3
Once the water is boiling, carefully add the greens to the pot. Blanch the greens for about 3-5 minutes or until they are tender but still vibrant in color.
- 4
Remove the pot from heat and drain the greens in a colander. Rinse them under cold water to stop the cooking process and retain their bright color.
- 5
Squeeze the greens gently to remove excess water, then transfer them to a large bowl.
- 6
Drizzle the olive oil over the greens, add the lemon juice, salt, and black pepper. Gently toss to combine, ensuring the greens are evenly coated.
- 7
Taste and adjust the seasoning if necessary. Serve immediately at room temperature or chilled.
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