You will definitely find them on a menu in most traditional Greek taverns, as they are a staple in the Mediterranean diet.
The health benefits are second to none and horta can be served either as a side dish, or a light, simple lunch.
I love eating my horta with a big chunk of feta and slices of country loaf bread, which I dip straight into that juicy, lemony oil …
I was lucky enough to receive a big, beautiful bunch of leafy greens straight from my aunt’s amazing veggie patch, and let’s be honest, there is nothing like the taste of homegrown produce.
However, you should be able to find all sorts of leafy greens at any good grocer.


1kg fresh leafy greens
6 litres water
1/3 cup extra virgin olive oil
sea salt to taste
1 lemon, juiced


1. Wash your greens thoroughly in the sink a few times over so as to rinse away any soil.
2. Place the greens in a large pot and cover with water. Using a wooden spoon, press the leaves down to ensure the water is covering all greens.
3. Bring the water to a boil and then reduce to medium heat. Place lid on pot and boil for about 20 minutes or until greens are tender.
4. Drain and place on serving dish.
To serve, drizzle with olive oil, lemon juice and sprinkle with sea salt.

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