Flavours and Flair



August 2015




Written by , Posted in Savoury

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Boiled leafy greens (horta) are so popular in Greece and consumed all year round by both mainlanders and islanders.

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 can be served 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.

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- 1 x kg fresh leafy greens

- 6 x litres water

-  1/3 x cup extra virgin olive oil

-  sea salt to taste

- 1 x lemon, juiced


- Wash your greens thoroughly in sink a few times over, to rinse away any soil.

- Place in a large pot and cover with water. Using a wooden spoon, press the leaves down to ensure the water is covering all greens.

- Bring 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.

- Drain and place on serving dish.

- Drizzle with olive oil, lemon juice and sprinkle with sea salt.