Horta (Traditional Greek Boiled Greens) is one of my favorite traditional Greek dishes, made with simple wild or cultivated greens gently boiled and finished with olive oil, lemon, and feta. This humble Mediterranean recipe highlights the natural flavor of leafy greens and turns them into a nourishing, vibrant side dish that fits beautifully into everyday cooking.
Why You’ll Love This Recipe
I love how incredibly simple this dish is while still delivering bright, fresh flavor. It requires only a handful of wholesome ingredients, yet it tastes like something straight from a seaside taverna in Greece.
I also appreciate how flexible it is. I can use whatever greens I have on hand—whether wild dandelion greens or sturdy kale—and it always turns out delicious.
This recipe fits perfectly into a Mediterranean-style way of eating. I enjoy serving it as a healthy side dish, a light lunch, or even part of a larger mezze spread. It’s naturally vegetarian and gluten-free, and it feels clean and satisfying every time I make it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs mixed horta (dandelion, amaranth, sorrel, Swiss chard, or kale)
1 tsp salt (for boiling water)
¼ cup extra virgin olive oil
Juice of 1 large lemon
1 onion or leek, finely chopped
2 Tbsp fresh dill, chopped
½ cup crumbled feta
2 Tbsp milk (for feta sauce)
1 grated tomato (optional variation)
Directions
I start by rinsing the greens thoroughly under cold running water and trimming any tough stems. Clean greens are essential since leafy vegetables often carry soil.
I bring a large pot of water to a boil and add the salt. Once boiling, I add the greens and cook them for about 5–10 minutes. I watch carefully and remove them when they are tender but still vibrant in color.
After draining the greens well, I gently squeeze out any excess water. This step keeps the final dish from becoming watery.
If I’m using onion or leek, I heat the olive oil in a skillet over medium heat and sauté until soft and translucent. Then I add the drained greens and chopped dill, tossing everything gently to combine before removing from the heat.
When I want to prepare the feta sauce, I place the feta and milk in a small saucepan over low heat and stir continuously until the mixture becomes melted and creamy.
I arrange the greens on a serving platter, drizzle them with extra virgin olive oil and freshly squeezed lemon juice, and finish by spooning the warm feta sauce on top. Sometimes I garnish with grated tomato for a fresh variation. I serve it warm or at room temperature.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 220 kcal per serving
Variations
I sometimes skip the feta sauce entirely and simply crumble fresh feta over the warm greens for a more rustic presentation.
When I want extra depth, I add minced garlic to the sautéed onions.
If I prefer a brighter, fresher finish, I increase the lemon juice slightly or add lemon zest.
I also enjoy using only one type of green—like Swiss chard or kale—when mixed wild greens aren’t available.
For a more traditional approach, I occasionally serve the greens plain with just olive oil and lemon, letting the natural flavor shine.
Storage/Reheating
I store leftover horta in an airtight container in the refrigerator for up to 3 days.
When reheating, I gently warm it in a skillet over low heat just until heated through. I avoid overheating to preserve the fresh flavor and texture.
If I plan to serve it cold or at room temperature, I let it sit out briefly and add a fresh drizzle of olive oil and lemon before serving to revive the flavors.
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FAQs
What exactly is horta?
Horta refers to a variety of edible wild or cultivated leafy greens commonly eaten in Greece. I typically use greens like dandelion, amaranth, sorrel, Swiss chard, or kale.
Can I use frozen greens?
Yes, I can use frozen greens if fresh ones aren’t available. I make sure to thaw and drain them well before cooking to remove excess moisture.
How do I know when the greens are done cooking?
I check for tenderness with a fork. I want the greens soft but still bright green. Overcooking can make them dull and mushy.
Is this dish served hot or cold?
I enjoy serving horta either warm or at room temperature. It works beautifully both ways, depending on the meal.
Can I make this dairy-free?
Yes, I can omit the feta sauce entirely for a dairy-free version. The olive oil and lemon alone provide plenty of flavor.
Conclusion
Horta is proof that the simplest ingredients often create the most satisfying dishes. I love how this traditional Greek recipe transforms everyday greens into something vibrant, nourishing, and full of Mediterranean character. Whether I serve it as a side dish or a light meal, it always brings fresh flavor and wholesome goodness to my table.
📖 Recipe:
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Horta (Traditional Greek Boiled Greens)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Horta is a traditional Greek dish of tender boiled greens finished with olive oil, lemon, and creamy feta. This simple Mediterranean recipe transforms leafy greens into a vibrant, nourishing side dish full of fresh flavor.
Ingredients
2 lbs mixed horta (dandelion, amaranth, sorrel, Swiss chard, or kale)
1 tsp salt (for boiling water)
1/4 cup extra virgin olive oil
Juice of 1 large lemon
1 onion or leek, finely chopped
2 Tbsp fresh dill, chopped
1/2 cup crumbled feta
2 Tbsp milk (for feta sauce)
1 grated tomato (optional variation)
Instructions
- Rinse the greens thoroughly under cold running water and trim any tough stems.
- Bring a large pot of water to a boil and add the salt. Add the greens and cook for 5 to 10 minutes until tender but still vibrant in color.
- Drain the greens well and gently squeeze out excess water to prevent the dish from becoming watery.
- If using onion or leek, heat the olive oil in a skillet over medium heat and sauté until soft and translucent.
- Add the drained greens and chopped dill to the skillet and toss gently to combine. Remove from heat.
- For the feta sauce, place the feta and milk in a small saucepan over low heat and stir continuously until melted and creamy.
- Arrange the greens on a serving platter. Drizzle with extra virgin olive oil and freshly squeezed lemon juice.
- Spoon the warm feta sauce over the top and garnish with grated tomato if desired. Serve warm or at room temperature.
Notes
For a rustic version, skip the feta sauce and simply crumble fresh feta over the greens.
Add minced garlic to the sautéed onions for extra depth of flavor.
Increase lemon juice or add lemon zest for a brighter finish.
You may use a single type of green such as Swiss chard or kale if mixed greens are unavailable.
For a dairy-free option, omit the feta sauce and finish with olive oil and lemon only.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Sauteing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg
