Greek Boiled Wild Greens (Print Format)
Vibrant boiled wild greens, olive oil, and lemon combine for a fresh Mediterranean side.
# Ingredients:
→ Greens
01 -
2 lbs mixed horta (dandelion, amaranth, sorrel, Swiss chard, or kale)
02 -
1 tsp salt for boiling water
→ Dressing
03 -
1/4 cup extra virgin olive oil
04 -
Juice of 1 large lemon
→ Optional Additions
05 -
1 onion or leek, finely chopped
06 -
2 tbsp fresh dill, chopped
07 -
1/2 cup crumbled feta cheese
08 -
2 tbsp milk for feta sauce
09 -
1 grated tomato for variation
# Steps:
01 -
Rinse the wild greens thoroughly under cold water and trim the stems.
02 -
Bring salted water to a boil and cook the greens for 5 to 10 minutes until tender yet vibrant in color, then drain well.
03 -
Sauté the chopped onion or leek in olive oil until softened, then add the drained greens and chopped dill; toss to combine evenly.
04 -
Gently melt the crumbled feta with milk over low heat, stirring continuously until creamy.
05 -
Arrange the greens on a serving platter, drizzle with extra virgin olive oil, squeeze fresh lemon juice over, and optionally top with feta sauce or grated tomato.
# Tips:
01 -
Use the best quality olive oil for optimum flavor.
02 -
Avoid overcooking to maintain the greens’ vibrant color and texture.
03 -
Dress the greens just before serving to preserve freshness.