Boiled greens
Lynn Livanos Athan
Boiled greens or Horta vrasta are a staple in any Greek household. These are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. For four ample servings, I boiled approximately 3 lbs. of greens.
Ingredients
3 lbs. curly Endive or any leafy green of your choice (Chicory, Chard)
White vinegar (for adding to soaking water)
1 tbsp. salt
OLIVO,5 Extra virgin olive oil (about 2 tbsp.)
Fresh lemon juice to taste (juice of 1 lemon)
Salt and Pepper to taste
Procedure
Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.
I soak them in a clean sink with plenty of water and about a cup of white vinegar. Any sand or residue will sink to the bottom of the sink while the greens will float on top. Remove the greens to a colander before draining the water.
Bring a large pot of water to a boil and then add about a tbsp. of salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.
Drain in a colander and place in a bowl. Dress with extra virgin olive oil and lemon juice and a bit of salt and pepper (to taste).
You can serve the greens warm or at room temperature.
