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Horta Vrasta: Boiled Leafy Greens

 

Horta Vrasta: Boiled Leafy Greens Recipe

This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe .
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Greece
Keyword: beet greens, chard, chicory, spinach
Servings: 4

Ingredients

  • 3 pound leafy green any leafy green of your choice, like chicory, chard
    or spinach
  • 1 cup white vinegar
  • 1 tbsp salt
  • 2 tbsp extra-virgin olive oil
  • 1 lemon juiced
  • 1 pepper 

Instructions

  • Wash the greens well before cooking and trim any coarse stems. 
  • Soak the greens in a clean sink or a deep bowl with plenty of water and about a cup of white vinegar. Any sand or residue will fall to the bottom while the greens will float on top.
  • Remove the greens to a colander before draining the water.
  • In a large pot add water and bring to a boil and then add about a tablespoon of salt to the water. Carefully add the greens in the pot and continue boiling for another 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.
  • Drain in a colander and place in a bowl.
  • Dress with extra virgin olive oil, lemon juice, and a bit of salt and pepper to taste.
  • You can serve the greens warm or at room temperature.

Photo credit: www.thespruceeats.com

Source: www.thespruceeats.com, ww.greektastes.com

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Best Dish Recipes from the Balkans | Horta Vrasta: Boiled Leafy Greens - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Horta Vrasta: Boiled Leafy Greens

 

Horta Vrasta: Boiled Leafy Greens Recipe

This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe .
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Greece
Keyword: beet greens, chard, chicory, spinach
Servings: 4

Ingredients

  • 3 pound leafy green any leafy green of your choice, like chicory, chard
    or spinach
  • 1 cup white vinegar
  • 1 tbsp salt
  • 2 tbsp extra-virgin olive oil
  • 1 lemon juiced
  • 1 pepper 

Instructions

  • Wash the greens well before cooking and trim any coarse stems. 
  • Soak the greens in a clean sink or a deep bowl with plenty of water and about a cup of white vinegar. Any sand or residue will fall to the bottom while the greens will float on top.
  • Remove the greens to a colander before draining the water.
  • In a large pot add water and bring to a boil and then add about a tablespoon of salt to the water. Carefully add the greens in the pot and continue boiling for another 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.
  • Drain in a colander and place in a bowl.
  • Dress with extra virgin olive oil, lemon juice, and a bit of salt and pepper to taste.
  • You can serve the greens warm or at room temperature.

Photo credit: www.thespruceeats.com

Source: www.thespruceeats.com, ww.greektastes.com

Written by

Related Post

Eggplant Casserole with Tomatoes
Eggplant Casserole with Tomatoes
This Turkish eggplant recipe "Imam Bayildi" is a perfect vegetarian weeknight dinner. It's great for

Leave a Reply