Horta Vrasta: Boiled Leafy Greens Recipe
Boiled Leafy Greens (Horta Vrasta) are traditionally made with spinach, beet greens, dandelion greens and nettles or or broccoli rabe.
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
- Chop the roots of the green vegetables and wash them well before cooking.
- In a deep bowl filled with water soak the greens in a cup of white vinegar.
- Over medium heat place a large pot with water and bring to a boil.
- Add a tbsp salt to the water in the pot then drain the greens and add them, and continue boiling for 25 minutes.
- Drain them and place in a bowl.
- Serve them hot or cold with olive oil, salt and lemon juice.