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A bowl of horta vrasta served with lemon wedges.

Horta Vrasta (Greek Boiled Leafy Greens)

Herbs and Flour
Boiled Leafy Greens or Horta Vrasta in Greek are a staple in Greek cuisine and a popular side dish. This simple to make recipe is served dressed with good olive oil and lemon juice for a healthy, nutritious dish.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Greek
Servings 4
Calories 153 kcal


  • 2 lbs wild leafy greens (e.g. dandelion greens, curly endive, amaranth leaves, chicory)
  • salt
  • 3 tablespoons olive oil (or more). Use to taste.
  • 1 lemon juiced (use as much as desired)


  • Bring a large pot of water to a boil. Add a teaspoon of salt.
  • Meanwhile, fill a large bowl (or a clean sink) with water and wash your leafy greens. Change out the water and continue to submerge the leafy greens to loosen up any dirt that may be in the leaves. Do this until the water is clear. Trim any thick stems from the leafy greens.
  • Add the leafy greens to the pot of boiling water and lower heat to medium. Boil the leafy greens for about 20 minutes or until the stems are tender. As they boil, stir them a couple of times to ensure they are all submerged.
  • Drain the water and transfer the horta to a bowl.
  • Drizzle the horta with olive oil and as much lemon juice as desired. Salt to taste.


Calories: 153kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 103mgPotassium: 990mgFiber: 10gSugar: 2gVitamin A: 12972IUVitamin C: 69mgCalcium: 234mgIron: 2mg
Keyword greek food, vegan, vegetarian
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