Horta Greens With Potatoes Recipes

HORTA (GREENS) WITH POTATOES

Steps:

• In the kitchen sink faucet running with cool water, rinse swiss chard leaves until all dirt and grit are removed. Be careful water pressure is not set too high as you do not want to damage the leaves.
• Once the leaves are cleaned, remove stems and chop leaves into bite size pieces. To remove stem, lay swiss chard leaf on cutting surface, using a knife to cut along each side of the stem, leaving only the green leaf.
• In a medium sized pot, add olive oil and water and heat over medium heat.
• Continue adding swiss chard, spinach and garlic.
• Lay potatoes on top of greens.
• Bring to a boil and reduce heat to simmer. Continue to simmer for 45 minutes, stirring often. Potatoes should be fork tender.
• If needed, add more water, but the water will evaporate leaving the olive oil.
• Remove from heat and add the juice from the lemon.
• Add pepper to taste.
• Serve warm or at room temperature

HORTA - GREEKSTYLE COOKED WILD GREENS

Steps:

• Wash and trim the greens.
• Fill a large pot halfway with water and add salt.
• Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
• Drain and cool.
• Place greens in a serving bowl.
• Mix olive oil, vinegar or lemon juice, and salt to taste.
• Toss cooked greens with dressing.
• Serve at room temperature.
• Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.