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    Home / Greek Kitchen / Horta Vrasta

    Horta Vrasta

    Boiled wild greens dressed with olive oil and lemon — the humble side dish Greeks eat with almost every meal.

    ⏱ 15 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 Greek KitchenCategory
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    Horta Vrasta — boiled wild greens dressed with olive oil and lemon

    Horta vrasta — boiled greens — is the humblest dish in the Greek kitchen and one of the most loved. Wild or cultivated greens are boiled until tender, drained, and dressed with olive oil and lemon at the table.

    Greeks eat horta as a side dish, a light meal, or even breakfast, often with bread and feta. The bitter-sweet greens with good oil and salt are a daily ritual that celebrates the land’s wild bounty.

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    Step by stepInstructions

    1. Wash the greens thoroughly in several changes of water.
    2. Bring a large pot of salted water to a rolling boil.
    3. Add the greens in batches and boil until tender — 5-8 minutes for chard and spinach, up to 15 minutes for dandelion.
    4. Drain well, pressing out the excess water, and transfer to a serving platter.
    5. Drizzle generously with olive oil, season with pepper, and serve hot with lemon wedges and feta.

    💡 Chef tips & storage

    Don't skip draining the greens well — too much water dulls the oil and lemon. Leftover horta is delicious cold, dressed with more olive oil.

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    Recipe details

    Prep15 min
    Cook20 min
    Servings4
    CategoryGreek Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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