Horta Vrasta - Boiled Leafy Greens
Boiled greens or Horta vrasta (HOR-tah vrah-STAH) are a staple in any Greek household. These are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste.
Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, I boiled approximately 3 lbs. of greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 3 lbs. curly
Endiveor any leafy green of your choice (Chicory, Chard)
- White vinegar (for adding to soaking water)
- 1 tbsp. salt
virgin olive oil(about 2 tbsp.)
- Fresh lemon juice to taste (juice of 1 lemon)
- Salt and Pepper to taste
Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.
I soak them in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will sink to the bottom of the sink while the greens will float on top. Remove the greens to a colander before draining the water.
Bring a large pot of water to a boil and then add about a tbsp. of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.
Drain in a colander and place in a bowl.
You can serve the greens warm or at room temperature.
Euphemia the Great Martyr; Sebastiana, Disciple of St. Paul the Apostle; Dorotheos the Hermit of Egypt; Melitina the Martyr; Afterfeast of the Holy Cross; Ninian the Enlightener of Scotland; Edith the Nun of Wilton Abbey