Horta (Greek Steamed Greens)

Greek Steamed Greens

This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series.

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.

You’ll Need

  • Broccoli
  • Kale
  • Spinach
  • Savoy cabbage
  • Lemon
  • Extra virgin olive oil
  • Salt


  1. 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.
  2. Toss in a large dish with oil, lemon juice and a pinch of salt and enjoy warm or room temperature.

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