Horta is the word for wild cooked greens, usually dandelion
greens. Vlita, or amaranth leaves, are considered the more refined
relative of radikia, or dandelion. Amaranth has a more mellow
flavour whereas dandelion can be sharp and a little bitter, but
both are equally delicious. If you have trouble getting your hands
on these greens, you can also use silverbeet (Swiss chard), endive
or collard greens.
The wild greens here are great as a side to grilled meats
and fish, as well as on their own with some fresh bread for a light
lunch.
Ingredients 5
3 handfuls wild greens, washed, stems trimmed
2 tbsp olive oil, plus extra for drizzling
1⁄2 lemon juice
2 eggs
salt, to taste
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Method 4
Fill a large saucepan with water and bring to the boil.
Wash the well and trim the stems off. Place in the boiling water and allow to simmer uncovered. Cook until the greens are tender, then drain and dress with a drizzle of , the and a sprinkling of salt. Set aside.
Heat in a frying pan over a medium–high heat. Make sure the oil is hot before you break the into the frying pan. This will give the eggs golden crispy edges as well as ensuring they do not stick to the pan. You can cook both eggs at the same time, using a spoon to baste some of the hot oil over the whites of the eggs as they cook.
Serve the , sprinkled with some salt, alongside the .
Meni Valle's tips
Don’t tip out the water the greens have been cooked in: it’s packed with nutrients and you can drink it cooled with a squeeze of lemon and some ice cubes.