HORTA: Greek-style Greens with Lemon

Peter Griffin

You don't have to cook fancy or complicated masterpieces ... just good food from fresh ingredients. Julia Child

This recipe


Serves four

• 2 lbs. of fresh greens of your choice
• 2-3 tablespoons of olive oil, doesn't need to be first press
• 2 cloves of garlic, crushed or minced
• 1 cup of water with 1/4 teaspoon sea salt
• black pepper, freshly grated
• 1 lemon, quartered

Thoroughly wash the greens. Be sure to remove any sand and to pick out the tough stalks and any damaged leaves. You don't need to dry them.
Brown the garlic gently in the oil. Be careful not to burn it.  When it begins to change color add the greens to the pot and stir well. Add the water. Stir again and bring to a boil. Continue boiling until the greens are cooked through, usually a scant five minutes. When the greens are done, scoop them out of the water with a slotted spoon. Let the water drain off. Grate some freshly ground black pepper over each dish. Serve with the lemon quarters so that each person can squeeze some fresh lemon juice over the greens and to their taste.
Optional additions include Kalamata olives, capers, minced tomato or sweet pepper.


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