Lemony Horta (Greens) with Potatoes and Olive Oil

Experience the vibrant flavors of the Mediterranean with this Lemony Horta with Potatoes and Olive Oil dish. A staple in the Cretan diet, this recipe combines wild foraged greens, tender potatoes, and fragrant olive oil to create a simple yet nourishing meal. Perfect for adopting a healthier lifestyle inspired by the extraordinary longevity of Mediterranean cultures.

Ingredients

🥔 4 medium russet potatoes, peeled and quartered
🥬 1 lb of mixed greens such as dandelion, endive, or chard
🍋 1 large lemon, juiced
🧂 1 teaspoon sea salt
🫒 1/4 cup extra virgin olive oil Terra Creta Estate
🧄 2 cloves of garlic, minced
🌿 Freshly ground black pepper

Instructions

1- Prep the Greens:

• Wash the greens thoroughly under cold water to remove any dirt or grit.
• Drain well and set aside.

2- Cook the Potatoes:

• In a large pot, bring 2 quarts of water to a boil.
• Add the potato quarters and a pinch of sea salt.
• Cook for about 15 minutes or until they are tender when pierced with a fork.
• Remove the potatoes with a slotted spoon and set aside.

3- Cook the Greens:

• In the same boiling water, add the mixed greens and cook for 5-7 minutes or until they are wilted and tender.
• Drain and squeeze out any excess water from the greens.

4- Combine Ingredients:

• In a large serving bowl, combine the cooked potatoes and greens.
• Add the minced garlic, lemon juice, and extra virgin olive oil.
• Season with sea salt and freshly ground black pepper.
• Toss gently to combine all the ingredients ensuring the potatoes and greens are coated with the dressing.

5- Serve:

• Serve warm or at room temperature as a simple main dish or a delightful side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 220
Proteins: 3g
Fats: 9g
Carbohydrates: 33g
Equipment: Large pot, Slotted spoon, Large serving bowl

Cooking Tips

• Feel free to substitute or mix greens based on availability. Spinach, kale, or beet greens work wonderfully in this dish.
• Adjust the amount of lemon juice to taste for extra tanginess.

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Lemony Horta with Potatoes and Olive Oil