Wild Spring Greens
This wonderful Greek dish is traditionally known as HORTA and made with Greek Spring Greens, however, in Arabia we have a vegetable called MOLAKIA which when cooked by the same method tastes very much the same. This recipe is really for those who can buy Greek spring greens or Molakia, which both require the 3 boil method.
6
5
10 - 15 minutes (3 boils)
Stove cooking
Ingredients
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2 large bunches of fresh Molakia- washed and excess roots trimmed
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Fresh lemons
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Coarsely ground black pepper
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Sea salt
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Extra virgin olive oil
Instructions
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Prepare vegetable:
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01 Wash the Molakia in plenty of cold water.
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Cook:
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02 In a large pan bring to the boil sufficient water to cover ¼ of the base of the pan.
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03 As the water boils add the trimmed Molakia, cover and bring back to the boil. Strain immediately and cover again with cold water. Replace back on the heat and bring back to the boil. Repeat this process a total of 3 times.
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To serve:
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04 Tip into a large serving dish garnished with plenty of fresh lemon wedges and an extra generous glug of virgin olive oil.
Notes
For those of us who reside in the Middle East, I have substituted fresh Molakia for the Greek ‘spring greens’ which grow prolifically in certain areas of Greece. It is very important to boil the Molakia 3 times, as this makes the end result more palatable. Can be eaten hot or cold. In Europe I would use kale, finely shredded but only need to cook once.
