HELLAS RECIPES

Horta Vrasta

Horta Vrasta is one of the simplest and oldest dishes of Greek home cooking, based on the use of wild greens. In rural and island regions, the tradition of foraging is still alive, making this dish a symbol of seasonality and nature-based eating. Its clean preparation highlights the importance of quality olive oil and fresh lemon.
INGREDIENTS
  • 1 kg fresh horta greens (wild leafy greens such as dandelion, chicory, amaranth, spinach, or Swiss chard — can be varied to taste)
  • Water for boiling
  • Salt to taste
  • Hellas extra virgin olive oil (tálaláshoz)
  • Fresh lemon juice (for serving)

Use pure, traditionally made, 100% Galano olive oil

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Instructions
  1. Clean the greens thoroughly. Remove thick stems and damaged leaves, then rinse several times under running water until all sand and impurities are removed.
  2. Bring a large pot of water to a boil with a pinch of salt.
  3. Add the greens to the boiling water. Press them down with a fork or spoon so they are fully submerged.
  4. Cook for 10–20 minutes, depending on how tender you prefer them.
  5. Drain in a colander.
  6. Serve warm or at room temperature, generously drizzled with Hellas extra virgin olive oil and freshly squeezed lemon juice. Add a little more salt if needed.

 

Traditionally, it is served as a simple side dish alongside grilled meats or fish, or with fresh bread. The flavor of the greens remains bright and fresh, enhanced by the olive oil and lemon, which highlight their earthy aromas.

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