WHY THIS RECIPE WORKS: In Greece, where this recipe hails from, horta simply means any wild green, and they are prepared simply: either boiled or steamed and then drizzled with plenty of good olive oil, sprinkled with
salt, and served with lemon. Dandelion greens—nutritious, easily accessible, and unabashedly bitter—are especially popular prepared in this manner. Tasters preferred the boiled version to the steamed version, noting
that the former was brighter green in color and less muddy-tasting than the steamed version. Then we looked at possible additions: olives, feta cheese, tomatoes, and herbs. But, in the end, tradition prevailed: Tasters wanted
their horta both perfectly cooked and free of distracting adjunct flavors. Olive oil, salt, and lemon were all they desired to get the best flavor from the greens. This dish can be served warm, room temperature, or chilled. Use mature dandelion greens for this recipe; do not use baby dandelion greens.
Serves: 6 to 8
Total time: 25 minutes
INGREDIENTS:
- 2 pounds dandelion greens, trimmed and cut into 2-inch lengths Salt
- ¼ cup extra-virgin olive oil
- Flake sea salt
- Lemon wedges
INSTRUCTIONS:
- Bring 4 quarts water to boil in large pot over high heat. Add dandelion greens and 1 tablespoon salt and cook until thickest stems are just tender, 4 to 7 minutes. Drain greens in colander and, using rubber spatula, gently press greens to release excess liquid.
- Transfer greens to serving platter, drizzle with oil, and season with sea salt to taste. Serve with lemon wedges.
