Wild greens with lemon & olive oil

Horta — boiled wild or leafy greens — is the quiet hero of the Cretan table, and the ultimate test of a dressing.

Ingredients

• 1 kg mixed greens (dandelion, chard, spinach, wild greens)
• 1 lemon
• Minoiko extra virgin olive oil
• Sea salt

Method

1. Wash the greens thoroughly in several changes of water.
2. Bring a large pot of salted water to the boil and add the greens. Cook until tender, about 8–12 minutes depending on the leaf.
3. Drain well and transfer to a serving plate.
4. While still warm, dress generously with olive oil, a good squeeze of lemon and a pinch of salt.
5. Serve warm or at room temperature.

Tip

Keep the nutritious cooking water (zoumi) and drink it warm with a little lemon — a Cretan tradition.