horta ladolemono

This Greek recipe is for greens (horta) with lemon-olive oil dressing (lado lemono).

Use at least a 1/2 lb. of uncooked greens per person (kale, escarole, collared greens, arugula, swiss chard, mustard greens, frisee, curly endive, dandelion greens, etc).

1/2 cup (or a little < 1/2 c.) olive oil

1/4 c. fresh lemon juice

pinch of salt, black pepper

Wash the greens well, through several rinses. Bring a large pot of water 3/4 full to a boil. Be sure to remove the heavy rib sections and leaf stems from the leaves of the coarser greens (kale, collard greens, chard, etc). Add greens to the water, and parboil uncovered until tender (3-8 minutes, depending on type of greens). Meanwhile, stir together the ingredients for the dressing, adding salt and pepper to taste. Once tender, remove greens from heat, and drain well. If you want to eat the greens cool rather than room temp or warm, run the tender greens under cool water, bringing the post-parboil to a full stop – be sure to drain them a second time, or gently squeeze or press the water from the greens. Serve dressed with the ladolemono.

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2 Comments

Filed under mediterranean, salad

2 responses to “horta ladolemono

  1. Milo

    I like this recipe. I’ve made a similar dish that I got from The Moosewood Restaurant Cooks at Home. This one’s not Mediterranean, though. Black-eyed Peas and Spinach. Here’s the breakdown: In a large skillet, saute one medium onion in one tablespoon vegetable oil (I use olive oil) for a few minutes, until soft. Add 10 ounces spinach (think: a pile of spinach twice the size of your head) to the skillet and stir for a minute or two until the spinach wilts. Add 32 ounces cooked black-eyed peas (not from cans — they taste better freshly made), a pinch of black pepper and cayenne (I used pepper flakes — I’ve had a huge container of it for more than 2 years). Bring to a simmer over medium heat. Serve immediately, or cover and keep warm over low heat.

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