In Greece the dish ‘horta’ is simply cooked wild greens seasoned with lemon juice and olive oil, usually eaten cold as a side dish. It works wonderfully with the produce we find at the greengrocers too, so do use what is in season and enjoy. This doesn’t quite feel like a recipe, but it’s one of my favourite ways to enjoy greens and you don’t need to go crazy with all of this list, one or two at a time is perfect, with the best olive oil you have. It also works beautifully with goats’ cheese.
- Savoy cabbage
- Extra virgin olive oil
- In a large steamer, or boiling pan of water, cook the greens until tender but still with some bite and colour – this will depend on what your using: spinach is done in a minute; cabbage, kale and broccoli will take 3-4 minutes.
- Toss in a large dish with oil, lemon juice and a pinch of salt and enjoy warm or room temperature.