They also eat farmed summer horta called vlita in Greek, which is sold here in Asian supermarkets under the name amaranth or Chinese greens – they’re easy to spot as they have a deep red flush on the leaf. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Any sand or residue will fall to the bottom of the sink while the greens will float on top. Basically, 'greens' is a generic term covering a variety of (green) plants called horta which grow in Greece and are used in side dishes or salads. Horta consists of dandelions. Here, pork or lamb is cooked with lots of lettuce and aromatic herbs . To prepare the horta and feta, wash the greens and chop roughly, keeping the sorrel aside if using. But there lay horta, at nearly every Greek dinner I ever ate. 1 large bunch of greens (e.g. Horta (Steamed Greens with Fresh Lemon Juice and Olive Oil) Makes 3–4 serves (or one if you can manage a whole bowl to yourself like I do!) For this recipe you will use about 3-4 pounds of vegetables. It works with your favourite green veg, whether that's cabbage, rainbow chard or kale. This recipe calls for curly endive, which is often confused with chicory (because they are cousins) but both are good in this dish so don't worry if you buy one instead of the other. Soak the greens in a clean sink with plenty of water and about a cup of white vinegar. You will find endive sold as a head, sort of in the shape of a heart, with an off-white center surrounded by lacy, green leaves that curl at the end. Ingredients. You can serve the greens warm or at room temperature. Put in the amaranth and bring to the boil, uncovered. On every dining table of food, there were the dreaded greens. Bring a large pot of water to a boil and then add about a tablespoon of salt to the water. Vlita pr. Greek cuisine has a tradition of stewing meats with many herbs and vegetables resulting in a soothing and healthy meal perfect for those days when you want something warm that combines some meat and some hearty vegetables. | All eggs are 55-60 g, unless specified. Dress with extra virgin olive oil, lemon juice, and a bit of salt and pepper to taste. Ingredients. Greek Style Boiled Greens (Horta Vrasta) Recipe Ingredients: 3 pounds mixed greens, like endive, chicory, dandelion and spinach; 2 cups of water, for boiling; 1 tablespoon white vinegar (optional) Olive oil, for seasoning; Lemon juice, for seasoning; Salt, for seasoning; Instructions to Make Greek Boiled Greens: Clean the greens by trimming away any hard stems. So simple, yet a staple with meals. When ordering, you just ask what type of horta they have today and they will tell you what seasonal greens are on the menu. They are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. Wilt the spinach, silverbeet and nettles in a dry, covered saucepan over low heat for about 10 minutes until tender, adding the sorrel and removing the lid towards the end. Horta is a catch-all term for greens and horta vrasta means simply boiled greens. Directions. Many are also cultivated and Greek farmers markets sparkle with emerald mounds of wild and cultivated chicories, arugula, chard, spinach, sorrel, collards and other greens in the brassica (cabbage) family. Boil a large pot of water and add the greens to the water. As soon as they become wilted, lower the heat and add 1/2 cup of water. Wash the greens thoroughly and drain. Thermomix Beetroot and Horta – Steamed Greens. The horta which are steamed greens would be one of the most authentic salads to have on the islands. Here is the recipe for Horta Greek Wild Greens. Greek Fricassee of Lamb. 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