HORTA (Vlita)

You may have come across “horta” on the menu of a Greek restaurant. Horta is a word for various wild greens that grow in Greece such as dandelions but also amaranth greens, which is none other than callaloo 🙂 If you order horta at the restaurant, you will basically get a large serving of cooked wild greens. It’s delicious and makes for a great addition to your Greek meze.

And while I love how callaloo is cooked in Jamaica- I also enjoy this Greek recipe too. It’s very simple to make and while it may read as bland , it certainly isn’t. Give it a try! And don’t discard the water in your pot- use it for a soup or to cook rice/grains in.

You’ll need:

  • One large bunch of callaloo (not the chopped packaged one)
  • Extra virgin olive oil
  • Lemon juice (or lime juice if you can’t get lemon)
  • Salt

The process:

  • Pick out the callaloo leaves with some of the stem. Wash very well.
  • Fill a large pot with water (and a pinch of salt) and bring to a boil.
  • Then place the callaloo leaves into the pot and cook for 10 minutes.
  • Remove from pot- place the cooked leaves into a bowl.
  • Drizzle some olive oil and fresh lemon juice all on top- and some salt. Mix together and enjoy!

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