ikaria wild green salad

Ingredients

  • 8 cups mixed leafy greens (dandelion greens, Swiss chard, kale, collard greens, beet greens, mustard greens, escarole, or any combination available)
  • 2-3 tbsp fresh lemon juice
  • 2-3 tbsp reserved hot cooking liquid
  • ½ tsp sea salt and black pepper (or to taste)

Difficulty : Easy

Serves : 2

A simple Greek side dish called horta, this recipe celebrates the wild and cultivated greens eaten every day in Ikaria. Bright, tender, and finished with fresh lemon for a clean, earthy flavor.

Cooking Instructions

  • 1
    Wash the greens thoroughly in several changes of cold water to remove any grit. Add garlic and cook for 1 more minute.
  • 2
    Bring a large pot of water to a rolling boil.
  • 3
    Add the greens and blanch for about 1 minute, just until bright green and tender.
  • 4
    Drain, reserving a few tablespoons of the cooking liquid.
  • 5
    Arrange the greens on a serving platter.
  • 6
    Drizzle with fresh lemon juice and a spoonful of the hot cooking liquid. Toss gently to coat.
  • 7
    Season lightly with black pepper and sea salt if desired. Serve warm or at room temperature.

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