Greek greens salad, or horta (HOR-tah) salad — bursting with the flavours of late summer blitum — can be eaten as a healthful side dish or a simple first course. Horta salad was a main staple of the ancient Greek diet and continues to be in modern Greece! Amaranthus blitum is a Mediterranean variety of greens, which is at its peak in late summer and fall. This Greek staple is easy to prepare, and when dressed with a bit of olive oil and lemon has a refreshing, clean taste.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
2
|
Ingredients
- 500 grams Greek Amaranthus Blitum organic
- 1 lemon freshly juiced
- 3 tablespoons olive oil Greek extra virgin
- 1/2 tablespoon sea salt flakes from Messolonghi
Ingredients
|
|
Instructions
- Buy seasonal, fresh, dark green-leaved blitum. The stems should be tender and bright green. Discard any wilted leaves, cut off the thick stems, and remove all stalks.
- Soak the greens in a clean sink or a very large bowl with plenty of water and about a cup of white vinegar for 5’-10’.
- Drain them into a colander.
- Wash the greens under cold running water; drain them thoroughly.
- Fill a large pot to one-third with water. Bring the water to the boil, and carefully submerge the greens using a spoon.
- Cover with a lid, reduce the heat to medium and simmer for about 10’. The length of time for simmering greens really depends on your personal tastes and preferences.
- Drain the greens into the colander, and place them in a bowl.
- You can dress the salad while hot with Greek ladolemono, a simple olive oil and lemon juice dressing. In a small bowl just whisk the fresh juice of a lemon in olive oil.
- Dress the salad with ladolemono and garnish with sea salt flakes and lemon quarters.
Recipe Notes
Useful Information
- Greek greens salad can be served warm or at room temperature.
- Avoid reheating the salad.
- You can store it in the refrigerator for up to two days.
- After simmering for about 5', take a moment to taste the greens before declaring them cooked. Some want them cooked to a perfect tender-crisp, others more tenderised.
- If you want a little more oomph, add a garden-ripe garnish of briny olives; you can use a mixture of black and green olives.
Horta Salad – Greek Amaranthus Blitum Salad