Greek greens (Horta) from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 101) by Yasmin Khan

  • spinach
  • cilantro
  • chard
  • kale
  • EYB Comments

    Can substitute greens of your choice for the greens specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute greens of your choice for the greens specified in this recipe.

  • bernalgirl on May 28, 2022

    I like greens in general and this was no exception. I used chard, kale, beet, and radish greens along with spinach and cilantro. The flavor and texture are outstanding. I’d hoped the silky consistency would win over my kids, but no, so I ate these with leftover fava and meatballs for lunch.

  • rmardel on May 20, 2022

    Very Good. I never really boil greens, but I have enjoyed Horta at restaurants and wondered how they achieved the creamy consistency. Now I know and I will be making these again. Cooked kale is not my favorite green, but the earthiness of the chard and the brightness of the cilantro played off the bitterness nicely. The lemon juice, and a good quality olive oil are critical. This would be a good technique to keep in mind when overwhelmed with a good quantity of bitter or wild greens. Even better the next day.

  • jenburkholder on July 29, 2021

    Delicious. I never boil greens, but this was very tasty, tender and juicy.

  • imaluckyducky on July 21, 2021

    4 stars. To be honest, I didn't think I would like this. Generally cooked down kale is too bitter for me but I keep trying. I was pleasantly surprised by how much the 5 cups of cilantro and spinach helped make this dish soar on its simplicity. I'm pretty sure the measurements are slightly off...don't know how 5 cups of cilantro equals 100ish grams - must not be chopped cilantro. The lemon juice is key, and tastes much better the next day.

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