Horta Vrasta (Greek Boiled Wild Greens)

Wild greens: These can include dandelion, chicory, or a mix of other foraged greens. They provide a slightly bitter and earthy flavor.

Extra virgin olive oil: A high-quality oil that adds richness and depth to the dish.

Lemon: Freshly juiced lemon adds a bright, tangy flavor that balances the bitterness of the greens.

Salt: Enhances the natural flavors of the greens and other ingredients.

When preparing wild greens, ensure to wash them thoroughly to remove any dirt and grit. A good technique is to soak them in a large bowl of cold water, swishing them around to dislodge any debris, and then lifting them out of the water to leave the dirt behind. Repeat this process a few times with fresh water until the greens are completely clean. This step is crucial for achieving a clean and pleasant texture in your Horta Vrasta.

• wild greens - Substitute with spinach: Spinach has a mild flavor and similar texture when boiled, making it a good alternative to wild greens.

• wild greens - Substitute with Swiss chard: Swiss chard offers a slightly bitter taste and tender leaves, closely mimicking the flavor profile of wild greens.

• wild greens - Substitute with collard greens: Collard greens have a robust flavor and hearty texture, suitable for boiling and similar to wild greens.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild, buttery flavor, making it a good replacement for extra virgin olive oil.

• extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral in flavor, suitable for dressing boiled greens.

• juiced lemon - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor, making it a good alternative to lemon juice.

• juiced lemon - Substitute with apple cider vinegar: Apple cider vinegar offers a tangy and slightly sweet flavor, which can mimic the acidity of lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the taste of the greens similarly to salt.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile and can be used in the same quantity as regular salt.

• Allow the wild greens to cool completely before storing. This helps to prevent condensation, which can make the greens soggy.
• Transfer the cooled greens to an airtight container. If you prefer, you can also use a resealable plastic bag, ensuring you squeeze out as much air as possible.
• Store the container or bag in the refrigerator. The horta vrasta will keep well for up to 3-4 days.
• For freezing, first, spread the greens out on a baking sheet in a single layer. This prevents them from clumping together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the greens are frozen solid.
• Once frozen, transfer the greens to a resealable freezer bag or an airtight container. Label the bag or container with the date.
• When ready to use, thaw the greens in the refrigerator overnight or reheat them directly from frozen in a pan with a bit of olive oil and lemon juice.
• To refresh the flavor, you can add a bit more lemon juice and a pinch of salt after reheating.

• Stovetop Method: Place the wild greens in a skillet or saucepan. Add a splash of olive oil and a few tablespoons of water. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps retain the lemon juice and olive oil flavors.

• Microwave Method: Transfer the greens to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overcook, as microwaving can make the greens mushy.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the wild greens evenly on a baking sheet. Drizzle with a bit more olive oil if desired. Cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Steaming Method: Place the greens in a steamer basket over boiling water. Cover and steam for 3-5 minutes, or until heated through. This method helps maintain the texture and flavor of the greens.

• Sauté Method: Heat a small amount of olive oil in a skillet over medium heat. Add the wild greens and sauté for 2-3 minutes, stirring frequently, until heated through. This method can add a slight crispness to the greens.

• Large pot: Used to boil the wild greens until they are tender.

• Colander: Essential for draining the cooked greens after boiling.

• Tongs: Handy for removing the greens from the boiling water.

• Cutting board: Useful for any prep work, such as trimming the greens.

• Chef's knife: Ideal for cutting and preparing the wild greens before cooking.

• Measuring cup: Used to measure the olive oil accurately.

• Juicer: Helps in extracting juice from the lemon efficiently.

• Serving dish: Perfect for presenting the finished dish, whether warm or at room temperature.

Pre-wash the greens: Wash and dry the wild greens in advance. Store them in the fridge to save time on cooking day.

Use a salad spinner: Quickly remove excess water from the greens after washing by using a salad spinner.

Boil in batches: If you have a small pot, boil the greens in batches to ensure even cooking.

Prepare dressing ahead: Mix the olive oil and lemon juice ahead of time and store in the fridge.

Quick cool down: After boiling, immediately transfer the greens to an ice bath to stop cooking and retain color.