Greek · PANTRYHOP RECIPE
Horta Vrasta with Lemon and Olive Oil
20 minutes · 4 servings · vegan
Boiled greens with olive oil and lemon are a very traditional Greek side and light meal.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g mixed greens or dandelion greens
- 1 tsp salt
- 3 tbsp olive oil
- 2 tbsp lemon juice
Let’s make it
- Bring a large pot of water to a boil and add the salt.
- Boil the greens until tender, 4 to 8 minutes depending on the type.
- Drain well and transfer to a plate.
- Dress with olive oil and lemon juice and serve warm or at room temperature.
Try milder greens for children and chop them into smaller pieces before serving.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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