Horta (Boiled Greek Wild Leafy Greens)

Healthy and absolutely delicious Horta recipe (Boiled Greek Wild Leafy Greens) for the lovers of Greek cuisine! Horta is a very popular salad one can taste almost everywhere in Greece.

📝 Ingredients

• 1.5 kg wild greens (53 ounces). You can use dandelion greens, amaranth greens, swiss chard, sorrel greens or any other long stemmed robust leaf.
• 1 red onion, finely chopped
• 1 leek, cut into stripes
• 1/2 bunch fresh dill, finely chopped
• 1 tbsp sea salt
• 4 tbsps extra virgin olive oil
• 80 ml milk (1/4 of a cup)
• 80 ml milk cream (1/4 of a cup)
• 300 g feta cheese (10.5 ounces)
• 1/2 tbsp thyme
• salt and pepper to taste
• 1/2 tsp sweet paprika

👨‍🍳 Instructions

1. 1Wash the wild leafy greens thoroughly and drain.
2. 2Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.
3. 3Add the wild greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.
4. 4With the lid on, simmer for 35 minutes, until the wild greens are boiled.
5. 5In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).
6. 6In a small pot, warm the milk and the milk cream at low heat. Right before it comes to the boil, remove from the stove and let it cool for 1 minute.
7. 7Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.
8. 8Serve the horta at room temperature and drizzle some extra virgin olive oil and lemon juice. Top with the feta sauce and some grated tomato, if you wish.