Horta with Lemon and Olive Oil Dressing

Ingredients

• 500g (1.1 lb) mixed leafy greens (such as dandelion, spinach, kale) 500g (1.1 lb) mixed leafy greens (such as dandelion, spinach, kale)
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 6g (Sugars: 1g)
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the leafy greens thoroughly to remove any dirt or grit.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Add the greens to the boiling water and blanch for 2-3 minutes, until they are bright green and slightly tender.
4. 4.
   Drain the greens and immediately transfer them to a bowl of ice water to stop the cooking process.
5. 5.
   Once cooled, drain the greens again and gently squeeze out any excess water.
6. 6.
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt.
7. 7.
   Drizzle the dressing over the greens and toss gently to coat.
8. 8.
   Serve the horta at room temperature or chilled.

Treat your ingredients with care...

• Leafy greens — Make sure to thoroughly wash the greens to remove any dirt or grit before cooking.
• Lemon — Use fresh lemon juice for the best flavor. Squeeze the lemon just before adding it to the dressing to retain its freshness.

Tips & Tricks

• Experiment with different combinations of leafy greens to find your favorite mix.
• Add a sprinkle of red pepper flakes for a hint of heat.
• Serve horta with a dollop of Greek yogurt for a creamy twist.
• For added crunch, top the dish with toasted pine nuts or sesame seeds.
• Leftover horta can be enjoyed as a filling for sandwiches or wraps.

Serving advice

Serve horta as a side dish alongside grilled chicken or fish. It also pairs well with crusty bread and feta cheese.

Presentation advice

Arrange the blanched greens on a platter and drizzle the dressing over them. Garnish with a lemon wedge for an extra pop of color.