Horta Vrasta Recipe: The Greens That Greeks Actually Crave

Intro:

Boiled greens might not sound like something to get excited about. But in Greece, horta vrasta is a staple — and not in a sad side dish kind of way. It’s bright, tangy, earthy, and deeply satisfying in a way that only a dish this simple can be.

You take wild greens (or whatever leafy greens you can get your hands on), boil them briefly, then dress them while still warm with good olive oil and fresh lemon juice. That’s it. No garlic, no pan-frying, no overthinking. Here is a simple Greek Horta Vrasta recipe that you and your friends will love.

What You’ll Need:

• A big bunch of greens: dandelion, mustard greens, kale, spinach, chard — anything bitter or earthy works

• Salt

• Lemon juice

• Olive oil

How to Make It:

1. Wash the greens thoroughly. Like, really thoroughly. Sandy greens are no fun.

2. Boil in salted water until just tender — around 5–10 minutes depending on the type.

3. Drain and gently press out excess water. You want them soft but not soggy.

4. Plate them warm, then drizzle with Olive3 olive oil and squeeze over fresh lemon juice.

5. Add a pinch of sea salt or cracked pepper if you like.

Why This Works:

Horta vrasta is kind of a secret weapon. It’s what Greek families eat at home, especially alongside grilled fish, roast potatoes, or a slab of feta and bread. It’s healthy, ridiculously easy, and somehow never gets old.

Pro Tips:

• Use seasonal or wild greens if you can — the more bitter, the better.

• Don’t skimp on the olive oil or lemon juice. This dish is all about the dressing.

• It’s best warm, but works well cold too, like a dressed salad.