Horta Salad – Greek Amaranthus Blitum Salad
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.
Servings Prep Time
2 5minutes
Cook Time
10minutes
Servings Prep Time
2 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. 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’.
  3. Drain them into a colander.
  4. Wash the greens under cold running water; drain them thoroughly.
  5. Fill a large pot to one-third with water. Bring the water to the boil, and carefully submerge the greens using a spoon.
  6. 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.
  7. Drain the greens into the colander, and place them in a bowl.
  8. 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.
  9. Dress the salad with ladolemono and garnish with sea salt flakes and lemon quarters.
Recipe Notes

Useful Information

  1. Greek greens salad can be served warm or at room temperature.
  2. Avoid reheating the salad.
  3. You can store it in the refrigerator for up to two days.
  4. 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.
  5. 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