HORTA (leafy greens) - An essential part of a healthy Greek Diet!
HORTA
Blanched edible leafy greens are very much part of any typical Greek table. In the old days they used to complement the poor man’s frugal menu of bread, cheese, olives and olive oil but today they are normally eaten as a salad or a side dish and are considered an essential part of a healthy Greek diet.
Horta can taste sweet, tart or bitter depending on the choice of greens or combination of different greens being used. Personally, I love all types of greens and I take pleasure in tasting the different varieties I find at my local farmer’s market every Friday morning. This week I enjoyed a rather tangy tasting Horta called Almira which, as far as I know, is only available here in Greece . . . . . so if you are visiting Greece make sure to taste some of the local seasonal greens. . . . .however, if you are living outside Greece, try blanching fresh spinach with other leafy greens available in your part of the world! In any case make sure toenjoy them Greek style . . . . with aromatic extra virgin olive oil and lemon juice (see Latholemono recipe).
Outside Greece, my personal favorite combinations are as follows:
50% spinach mixed with 50% bitter and sweet dandelion greens
50% spinach mixed with 50% escarole, chicory and Swiss chard combined
Spinach mixed with your choice of chicory, escarole, black mustard tops, sorrel and even sometimes red beet stems and leaves.
Cooking Horta
Wash greens extremely well, making sure any sand and dirt are removed. Trim and cook greens in boiling water until soft. Once cooked, strain and cool. Serve at room temperature with Latholemono.
The cooking time will vary depending on the type of greens being cooked.
Boiled greens, just like spinach, wilt and reduce to a fraction of their original quantity when cooked. Normally I count on about ½ kg per person for a very generous serving of greens.
For something different, try sautéing your greens in hot olive oil, possibly with a wee bit of garlic, and then drizzle them with freshly squeezed lemon juice while still warm. Serve as a side dish or for a truly light and healthy summer meal, try placing the greens on a large piece of barley Rusk, topped with Feta cheese and drizzled with a bit of extra virgin olive oil!
Sometimes I also sauté my greens in olive oil with a little garlic or finely chopped onions, and then I add some chopped peeled tomatoes and a capers to taste. Again, make this into a meal with a slice of Feta cheese or serve it with grilled or steamed white fish. Yummy!
