How to Boil Horta
How to Boil Horta is one of the simplest—and most powerful—rituals of the Greek kitchen. These humble boiled greens, central to the Mediterranean diet and Ikarian longevity, prove that wellness often begins with the most basic ingredients. Known collectively as horta, Greek greens include amaranth, wild chicory, dandelion, stamnagathi, sow thistle, and other seasonal foraged varieties, each prized for its minerals, antioxidants, and gentle detoxifying qualities.
The method is deceptively simple: clean the greens well, boil them until tender, and finish with good olive oil and fresh lemon. But here’s the secret many miss—the cooking liquid. In Greece, we drink it. This mineral-rich “horta water” supports digestion, hydration, and overall vitality. Easy, affordable, and time-tested, boiled horta is everyday longevity in a bowl.
Ingredients
- 1 - 1½ pounds mixed or single variety greens e.g., chicory, sow thistle, dandelion, mustard greens
- Dressing: sea salt red wine vinegar or lemon juice, extra‑virgin Greek olive oil
- Instructions
Instructions
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Wash greens thoroughly.
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Bring water to boil, add greens starting with the tough ones.
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Boil 20–25 min until tender and bright.
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Drain and dress with olive oil, vinegar/lemon, and salt.
Notes
Notes & Longevity Info
Rich in vitamins A, C, K, calcium, potassium, and iron. Key Blue Zone longevity dish.
Pairs well with other Greek greens dishes like Spanakorizo or wild greens glossary on dianekochilas.com.
