WHAT ARE DANDELION GREENS (HORTA)?

Horta vrasta (hor-tah vrah-stah) translates to boiled greens.  Dandelion greens are similar to collard greens and Swiss chard! Dandelion greens are delicious with olive oil and fresh lemon juice, and they are a staple dish in Greek households and one of the easiest Greek dishes to make.

In some areas, dandelion greens are available year-round, but most often, dandelion greens are available in your local grocery store and farmers’ market from January to May. In addition, dandelion greens have been known to grow on the side of the road and are a bit of an acquired taste.

WHY YOU’LL LOVE THIS RECIPE

• Dandelion greens are a healthy side dish full of antioxidants and can be enjoyed with fresh crusty bread, boiled potatoes, or tiny Greek lemon potatoes.

• Dandelion greens are a simple side dish and are very popular in Greek cooking.

• Serve dandelion greens with Greek lemon potatoes or Greek marinated octopus for a delicious and healthy option!

INGREDIENT NOTES

• Look for fresh dandelion greens.
• Good quality extra virgin olive oil will make all the difference for drizzling on top of cooked dandelion greens.
• You can either use dandelion greens with red stems or green stems.
• Wash the dandelion greens really well in a large bowl with cold water. Once the water comes out with no soil at the bottom of the boil, they’re clean and ready to use.

RECIPE TIPS

• Raw dandelion greens can be bitter, so boiling them will help reduce some of the bitter taste.  The more water you cook the dandelion greens in, the less bitter they will be.

• You may want to cut the dandelion greens in half if the leaves are long.

• Dandelion greens are done when you can pierce the thicker part of the stem with a fork. Be careful not to overboil them, as they will become mushy.

• This may be an unpopular opinion, but I always drizzle a little balsamic reduction on my dandelion greens.  Nonna Pia’s balsamic reduction is so good if you haven’t tried it yet!

• Only add lemon juice to the dandelion greens that you will eat right away.  If they sit with lemon juice, the horta will get slightly discoloured.

HOW TO MAKE DANDELION GREENS: STEP BY STEP

STEP 1: Boil the water. Boil water in a large pot so that the water can boil while you clean the dandelion greens.  Add salt to the pot of water once the water is warm.

STEP 2: Clean and cut the dandelion greens. Cut the stems about 2 inches off of the bottom.  Place the dandelion greens in a large bowl of cold water and rinse the dandelion greens well with cold water to remove any dirt or sand.  You may have to repeat the rinsing process two to three times.

Once the water becomes clear at the bottom of the bowl after rinsing the dandelion greens, they’re ready to be boiled. Strain the dandelion greens in a strainer or colander over the sink. Then, transfer the dandelion greens to the pot of boiling salted water.

STEP 3: Boil the dandelion greens. Once the pot of water has reached a rolling boil, use a large slotted spoon to gently submerge the dandelion greens under the hot water and stir. Allow them to boil in a large pot of salted water uncovered for about 10-15 minutes.  If you can pierce the stem of a dandelion green with a fork, then they’re ready.  Be careful not to overboil them, or they’ll become mushy.

STEP 4: Drain and serve. Dandelion greens are ready when they’re soft and easy to chew. Use a large slotted spoon or pair of kitchen tongs to transfer the dandelion greens to a serving bowl.  Drizzle them with a bit of olive oil.  You can add more olive oil or salt to taste.

These greens are best enjoyed right away. You can strain dandelion greens in a strainer, but there are numerous health benefits to drinking “dandelion tea,” which is left over after boiling the dandelion greens.

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Print Recipe

4.50 from 10 votes

Greek Dandelion Greens Recipe

Dandelion greens (horta) are a popular Greek side dish, and they're so easy to make. Dandelion greens are delicious with extra virgin olive oil and fresh lemon juice!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Sides + Sauces

Cuisine: Greek

Keyword: dandelion greens, horta, vegetarian recipes

Servings: 4

Calories: 111kcal

Author: Ria Mavrikos

Cook ModePrevent your screen from going dark

Ingredients

• 3 bunches of dandelion greens
• 10 cups of water
• 1 teaspoon of salt
• 3 tablespoons extra virgin olive oil plus more to taste
• Juice of one lemon

Instructions

• Boil the water. Boil water in a large pot so that the water can boil while you clean the dandelion greens. Add salt to the pot of water once the water is warm.
• Clean and cut the dandelion greens. Cut the stems about 2 inches off of the bottom. Place the dandelion greens in a large bowl of cold water and rinse the dandelion greens well with cold water to remove any dirt or sand. You may have to repeat the rinsing process two to three times. Strain the dandelion greens in a strainer or colander over the sink. Then transfer the dandelion greens to the pot of boiling salted water.
• Boil the dandelion greens. Once the pot of water has reached a rolling boil, use a large slotted spoon to gently submerge the dandelion greens under the hot water and stir. Allow them to boil in a large pot of salted water uncovered for about 10-15 minutes. If you're able to pierce the stem of a dandelion green with a fork, then they're ready.
• Drain and serve. Dandelion greens are ready when they're soft and easy to chew. Use a slotted spoon or pair of kitchen tongs to transfer the dandelion greens to a serving bowl. Drizzle with a bit of olive oil. You can add more olive oil or salt to taste. These greens are best enjoyed right away. Enjoy!

Notes

1. You may want to cut the dandelion greens in half if the leaves are long.
2. Raw dandelion greens can be bitter, so boiling them will help reduce some of the bitter taste.  The more water you boil the dandelion greens in, the less bitter they will be.
3. Dandelion greens are done when you can pierce the thicker part of the stem with a fork. Be careful not to overboil them, as they will become mushy.
4. This may be an unpopular opinion, but I always drizzle a little balsamic reduction on my dandelion greens.  Nonna Pia’s balsamic reduction is so good if you haven’t tried it yet! 
5. Only add lemon juice to the horta that you’re going to eat right away.  If they sit with lemon juice, the greens will get slightly discoloured. 

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 584mg | Fiber: 1g | Sugar: 1g