Recipe- Dandelion Greens (“Horta” in Greek)


Don’t let the fact that in Greek, Dandelion Greens, called Horta, translates as “grass”.  Trust me, this is the tastiest grass you’ll ever eat.  This dish is a staple in every Greek household, including mine growing up, and served with oil, garlic, and a squeeze of fresh lemon juice.

Health Benefits of Dandelion Greens: one of the most nutritious vegetables full of beta-carotene, fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.
Nutriton analysis: 1 cup = 135 cals  (as prepared)

Serves 2-3


Dandelion greens, 1 bunch

Olive oil, extra virgin cold pressed, 3-4 tbsp

Sea salt, to taste

Lemon juice, 1 lemon

Garlic cloves, 2, chopped or crushed

To Prepare

Cut the stems off the greens and wash thouroughly.  Place the greens in a large pot of salted boiling water for 5-10 minutes until tender.   Drain and set aside.  Heat the oil in a large skillet over medium low heat, then add the garlic, saute for 3-4 minutes until golden brown and add the drained greens.  Saute for another 2-3 minutes and serve immediately with a drizzle of olive oil, salt and squeeze of fresh lemon.

Bon Appetit

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