Meatballs and Muffins

You don’t see this much anymore, but have you ever spotted a Greek yiayia collecting what seems like weeds off the side of the road? Those so-called weeds are actually wild leafy greens that Greeks call horta.

Horta are a staple in Greek cuisine usually prepared by boiling and served as a salad with fresh lemon juice and extra virgin olive oil. This may sound like a dull dish, but once you taste it you’ll understand why Greeks love this dish so much.

Horta greens are among the most healthy and nutritious foods you can eat as they are packed with vitamins, minerals and antioxidants and are low in calories. Greeks value them for their medicinal properties and their suggested benefits for conditions like diabetes and high blood pressure.

For centuries, Greeks have collected horta that grow wild in the countryside and mountains in Greece. Some of the most widely known horta are dandelion (radikia), sorrel, amaranth (vlita), sow thistle (zochos), borage, chicory, mustard greens (vrouves), and nettles.

Because most of these wild greens are difficult to find in Australia, Greeks often use amaranth, chicory, or endive, which are available from greengrocers and markets.

Horta greens can be served as a salad alongside fish, chicken, or meat. I love eating them with Greek feta and crusty bread for lunch or a light dinner.

What you need (serves 4-6)

• 2 bunches of amaranth (vlita), chicory or endive greens
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil (EVOO)
• Sea salt

What to do

Wash greens thoroughly under cold water to remove any dirt or grit – drain.

Remove any damaged leaves and woody stems

Bring a large pot of water to the boil.

Add the washed greens to the pot and simmer for 5 – 10 minutes until the stems are tender. The best way to tell if the greens are cooked is to taste some – they should be soft and tender but not mushy.

Use tongs to remove the greens from the pot (allow water to drain) and put them into a bowl. Using this method ensures any residual grit remains in the pot.

Allow to cool.

To serve, dress with EVOO, lemon juice and salt to taste.

Horta can be stored covered in the fridge for up to 5 days.