Χόρτα / Horta (Boiled Wild Greens)

Greek Fast With Oil Published April 10, 2026

Horta is the simplest dish in this collection and, for many Greeks, the most essential. It is nothing more than boiled greens dressed with olive oil and lemon juice. That is it. No garlic, no spices, no technique to speak of — just good greens, cooked until tender, and dressed while still warm. The beauty is in the quality of the ingredients and the fundamental rightness of the combination.

In Greece, horta means wild-foraged greens — dandelion, chicory, amaranth, nettles, vlita (lamb's quarters). Outside Greece, use whatever greens you can find: dandelion greens, mustard greens, beet greens, chard, endive, or a mix.

FASTING LEVEL: Fast With Oil (omit oil for strict days — use only lemon)
SERVINGS: 4
TIME: 20 minutes

INGREDIENTS

- 1kg mixed greens (dandelion, chicory, mustard greens, chard, endive — any combination), washed thoroughly
- 80ml extra-virgin olive oil (the best you have — omit for strict days)
- Juice of 1-2 lemons
- Flaky sea salt
- Crusty bread, for serving

METHOD

1. Bring a large pot of salted water to a rolling boil.

2. Trim any very thick stems from the greens. If using a mix of greens, add the tougher ones (dandelion, chicory) first and cook for 5 minutes before adding the more tender ones (chard, spinach). If using all one type, add everything at once.

3. Boil until tender — not crisp-tender, but genuinely soft. This will take 7-12 minutes depending on the greens. Taste a stem; it should be yielding, not fibrous.

4. Drain thoroughly in a colander, pressing gently to remove excess water. Transfer to a serving plate.

5. While still warm, dress generously with olive oil and lemon juice. Sprinkle with flaky sea salt.

6. Serve warm or at room temperature with bread. That is all.

NOTES

- Do not skip the lemon. Olive oil and lemon is the fundamental dressing of Greek cuisine and the flavor profile that defines horta.
- Save the cooking water — it is full of nutrients. Greeks call it "potherb broth" and drink it warm, sometimes with a squeeze of lemon. It is considered therapeutic during fasting.
- On strict days without oil, the lemon juice alone is sufficient. Some monasteries serve horta with only lemon and salt during the strictest fasts.
- If you can find wild dandelion greens, use them. Their bitterness against the lemon and oil is extraordinary.
- Horta is often served alongside other fasting dishes — a plate of horta, a bowl of fakes, some bread, and olives is a complete monastery meal.