World Flavors Cookbook

Horta Vrasta

Boiled wild greens dressed with lemon and olive oil — the simplest and most nourishing side dish in the Greek diet.

Cuisine: Greece

Ingredients

• 800g wild greens (dandelion, chicory, vlita/amaranth, or chard)
• Juice of 1 lemon
• 4 tbsp extra virgin olive oil
• Salt

Instructions

1. Wash greens thoroughly in several changes of water.
2. Bring a large pot of salted water to a boil.
3. Add greens and cook until tender (5-15 minutes depending on type).
4. Drain well, pressing out excess water.
5. Arrange on a plate. Dress with olive oil and lemon juice.