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Horta / Boiled Leafy Greens

Horta / Boiled Leafy Greens

Horta / Boiled Leafy Greens

Side Dish

5-10 min

2-4 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound leafy greens (dandelion greens, Swiss chard, spinach, or a mix)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste

About the dish:

Horta is a traditional Greek dish that consists of boiled leafy greens. It is simple, nutritious, and packed with flavor. The greens used in horta can vary but are often dandelion greens, Swiss chard, or spinach. Horta is often enjoyed as a side dish or a part of a mezze platter. It can be served on its own or alongside grilled meats, fish, or other Greek dishes. Some variations of horta may include the addition of extra flavorings such as chopped tomatoes, onions, or herbs like dill or parsley. This simple and healthy dish showcases the natural flavors of the greens, complemented by the garlic, olive oil, and lemon. Horta is a staple in Greek cuisine, known for its simplicity and the use of fresh, seasonal ingredients. Here's a basic recipe for horta:


  1. Rinse the leafy greens thoroughly to remove any dirt or grit. Trim off any tough stems and discard.
  2. Bring a large pot of salted water to a boil. Add the greens and cook for about 5-10 minutes until they are wilted and tender. Cooking time may vary depending on the type of greens you are using, so keep an eye on them and test for doneness.
  3. Drain the cooked greens and immediately transfer them to a bowl of ice water to stop the cooking process and retain their vibrant green color. Let them cool for a few minutes.
  4. Once cooled, drain the greens again and gently squeeze out any excess water.
  5. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  6. Add the drained greens to the skillet and toss to coat them in the garlic and oil. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  7. Remove the skillet from the heat and drizzle the lemon juice over the greens. Season with salt and pepper to taste. Toss gently to combine.
  8. Transfer the horta to a serving dish and serve warm or at room temperature.
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