Horta - Greekstyle Cooked Wild Greens

Mysterygirl's Note:

This is answer to a recipe request and I'm glad that they requested it. I love greens and this looks like a great new way to eat them.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 1/2 lbs dandelion greens or 2 1/2 lbs chard leaves or 2 1/2 lbs beet leaves or 2 1/2 lbs collard greens or 2 1/2 lbs escarole
• 1/2 cup extra virgin olive oil
• 2 -4 tablespoons red wine vinegar or 2 -4 tablespoons lemon juice
• salt, to taste

Directions:

1. Wash and trim the greens.
2. Fill a large pot halfway with water and add salt.
3. Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
4. Drain and cool.
5. Place greens in a serving bowl.
6. Mix olive oil, vinegar or lemon juice, and salt to taste.
7. Toss cooked greens with dressing.
8. Serve at room temperature.
9. Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.

Reviews

[Dana-MMH]

MG, I love greens too, I should have been born in the South. I used fresh escarole and caugt it at the right time because it wasn't to bitter either. And I made some with the vinegar and some with lemon juice, I prefer them both :-) Thanks for an easy, delicious recipe.