Wild greens

Wild greens

Hórta me ladolémono

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Horta literally means greens and in Greece everyone eats wild greens, which appear in the fields after the first autumn rains. They also eat farmed summer horta called vlita in Greek, which is sold in Asian supermarkets under the name amaranth or Chinese greens (en choy) — they are easy to spot as they have a deep red flush on the leaf. Long green-leafed chicory works well too.

Ingredients

Quantity Ingredient
1kg amaranth leaves, (see Lyndey’s note)
1/4 cup olive oil
lemon wedges, to serve

Method

  1. Cut the long stems off the amaranth just below the bottom leaves and wash well. If the individual bunches are very big, cut them in half.
  2. Fill a very large saucepan with water, add the amaranth and bring to the boil, uncovered, for 5 minutes, or until soft. Once the amaranth leaves have softened, taste them and see if they need more cooking, as horta is generally cooked for longer than other green vegetables. Remove from the pan and drain.
  3. Place on a serving plate, pour over the oil and serve with the lemon wedges.

Lyndey’s note

  • Vlita, or amaranth, boils down to almost nothing so don’t be surprised by the amounts given.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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