Steamed Greens Recipe
Photo by Emma Goodwin

Steamed Greens


In Greece the dish ‘horta’ is simply cooked wild greens seasoned with lemon juice and olive oil, usually eaten cold as a side dish. I can’t get enough of green vegetables served like this and it works wonderfully with the produce we find at the greengrocers too, so 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 extra virgin olive oil you can get.

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

In a large steamer, or a saute pan with a little water & oil, cook the greens until tender but still with some bite and colour, this will depend on what your using. Cabbage, kale, asparagus and broccoli is done in 3-4 minutes. Spinach is done in a minute so add this at the very end.

Toss in a large dish with oil, lemon juice, a little lemon zest and a pinch of salt and enjoy warm or room temperature. I sometimes add some dried chilli flakes also.

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