Healthy and absolutely delicious! Try out this recipe with our creamy feta sauce on top and be amazed!
Horta (Greek Wild Greens with Feta sauce)
(626 votes, average: 5.00 out of 5)
Loading...
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 4 portions 1x
- Category: Salad
- Method: Boiled
- Cuisine: Greek
- Diet: Vegetarian
Description
Healthy and absolutely delicious Greek wild greens (Horta)! Try out this recipe with our creamy feta sauce on top and be amazed!
Scale
Ingredients
For the wild Greens
- 1.5kg wild greens (53 ounces)
- 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
For the feta sauce
- 80ml milk (1/4 of a cup)
- 80ml milk cream (1/4 of a cup)
- 300g feta cheese (10.5 ounces)
- 1/2 tbsp thyme
- salt and pepper to taste
- 1/2 tsp sweet paprika
Instructions
- Wash the greens thoroughly and drain.
- Into a large saucepan pour the olive oil, add the onions and leeks and sauté for 3-4 minutes, until wilted.
- Add the greens and mix with a wooden spoon. As soon as they become wilted, lower the heat and add 1/2 cup of water.
- With the lid on, simmer for 35 minutes, until the wild greens are boiled.
- In the meantime, prepare the feta sauce. Into a blender add the feta cheese (crushed).
- In 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.
- Pour the milk in the blender, along with the herbs and spices and blend, until the sauce becomes smooth.
- Serve 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.
Keywords: horta recipe, greek horta, greek greens, horta salad
Recipe image gallery:
Boiled Wild Greens with Feta sauce
Two questions: what exact species of green plants? you mean to actually go and forage? Can store bought greens be substituted? I am a little hesitant about public foraging since one can never tell if the plants have been chemically treated.
Greeks use a different types of wild greens: from Cardoon, arugula, mustard greens, sorrel, chicory
(dandelion greens), amaranth greens, and others. The easiest to find in the wild in the US is dandelion greens.
I made this last night with just mustard greens and swiss chard, no onions or herbs. Just braised it with a little water, drained it drizzled with healthy amount of very good olive oil and juice of a lemon. It was amazing, if you like greens, and so simple.