Cold Cooked Greens, Greek Style (Horta)

Cold Cooked Greens, Greek Style, known as Horta, is a delightful way to enjoy cooked greens. This recipe works well with various dark leafy greens such as kale, collards, chard, or spinach. It’s a refreshing and healthy dish that showcases the natural flavors of the greens, enhanced by the richness of extra virgin olive oil and the tanginess of lemon juice. Whether you have leftover cooked greens or you cook them specifically for this recipe, Horta is a delicious way to incorporate greens into your meal.

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• Salt
• 1 to 2 pounds dark leafy greens (kale, collards, chard, spinach, etc.)
• Several tablespoons extra virgin olive oil
• Freshly ground black pepper
• 2 lemons, halved

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Meanwhile, trim the greens, discarding any stems thicker than 1/4 inch. Wash the greens thoroughly to remove any dirt or grit.
2. Add the greens to the boiling water and simmer until tender. The cooking time can vary depending on the type of greens and their age. Spinach may only need a minute or two, while tougher greens like kale or collards may require up to 10 minutes or more. Once tender, drain the greens and immediately cool them by rinsing under cold water.
3. Squeeze out any excess water from the cooled greens and chop them into bite-sized pieces. At this point, you can refrigerate the greens, covered, for up to a day, but make sure to bring them to room temperature before proceeding.
4. Place the chopped greens in a serving bowl and drizzle with extra virgin olive oil. Season with salt, freshly ground black pepper, and a squeeze of lemon juice. Toss the greens gently to coat them with the flavors.
5. Serve the Cold Cooked Greens, Greek Style (Horta) with the remaining lemon halves on the side, allowing each person to add more lemon juice to taste.

VARIATIONS:

• Cold Asian Greens and Ginger Salad: Use bok choy or other Asian greens. Substitute 2 tablespoons grated fresh ginger, 1/4 cup rice vinegar, and 1 teaspoon dark sesame oil for the olive oil and lemons.
• Cold Escarole, Garlic, and Parmesan Salad: Use escarole for the greens. Add 2 tablespoons chopped garlic. In a skillet, heat 1/4 cup olive oil over medium heat, add the garlic and cook until fragrant. Remove from heat and stir in 3 tablespoons freshly squeezed lemon juice and grated zest if desired. Toss the greens with the garlic-lemon vinaigrette and sprinkle with shaved or grated Parmesan cheese, salt, and black pepper.

Cold Cooked Greens, Greek Style (Horta) is a simple and refreshing way to enjoy dark leafy greens. The combination of tender greens, extra virgin olive oil, lemon juice, and seasonings creates a harmonious balance of flavors. Whether served as a side dish or a light salad, Horta showcases the natural goodness of greens and provides a satisfying and nutritious addition to your meal. Try different variations to explore diverse flavor profiles and incorporate this healthy dish into your regular menu.