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Horta - Warm Greek Greens

THE GREENS ISSUE

We all know we should “eat our greens”. Most of us will
have been served delicious cabbage, chard or spinach
dishes in restaurants (Dom will remember some particularly
good creamed spinach we ate in a tiny hut at the top of an
alp, during a snow storm earlier this year [I don’t but then I had broken ribs and was drugged to the eyeballs. I remember nothing. – Dom]). But, like
you, I often heave a heavy sigh when i see the leafy stuff
poking out of the top of the veg box as the preparation
can seem a bit of a chore. However, once I have made the
effort to clean and cook leafy greens I know it was worth
it.

I discovered recently that the Greeks eat vast quantities
of greens, using many different varieties. “Horta” is one
of the most common wild greens but you can also commonly
see served – kale, chard, spinach, beet greens, mustard
greens, chicory, rocket, dandelion and summer savory. They
are served hot or cold. The classic dressing of the
ancient greeks “oximeli” was a mixture of honey and
vinegar and was poured over any raw or cooked veg. You
could try mixing up some honey, wine vinegar and good
olive oil to your taste, instead of the dressing below.

“HORTA” – Warm Greek Greens
Serves 6

6 handfuls of cleaned leafy greens – all one type or a
mixture
2 cloves garlic
Small bunch of mint and parsley, chopped
Grated zest and juice of 1 lemon
3 tablespoons olive oil
salt and pepper
a handful of black olives, chopped (optional)

If you have “firm” greens such as kale or cabbage, shred
finely and them simmer in boiling water with the garlic
cloves for about 5 minutes until just tender, not mushy.
For the more delicate types (spinach, chard leaves etc)
put in a pan with just the clinging washing water and
finely minced garlic. Cook with the lid on for a couple of
minutes only until cooked through. Drain the leaves well
in a collander and press with the back of a ladel or spoon
the extract most of the liquid.

Mix the leaves with the chopped herbs in a serving bowl.
Whisk together the lemon juice and zest, oil and some salt
and pepper then pour over the salad. Serve hot or cold,
with a scattering of chopped olives if you like.

Regards
The Gourmet Doctor

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