Warm greens (Horta) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    Quick, and as easy as can be. Olive oil is heated, garlic is added, greens and olives are stirred in. When the greens are tender, stir in lemon juice. I used kale (and a bit of radicchio) left over from a very similar Italian dish made a few nights ago. Didn't find it necessary to add water, except what clung after washing. Quite tasty. Kalamata olives and lemon juice put a nice spin on the greens. Feels virtuously healthy also.

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