Who doesn’t like Popeye? 💪 He got his strength from spinach.
Here in Greece, we’ve got something similar: wild greens!
Cook along and power up, the easy-peasy way 🥬
Wild Greek Greens
Vegan
Gluten free
Ingredients:
1.1kg of greek horta or wild spinach (washed and trimmed)
2. Generous drizzle of olive oil
3. Generous pinch of rock salt
4. Few twists of black pepper
5. Lemon wedges
Method:
1. Bring a big pot of water to the boil and add a pinch of salt.
2. Put all the greens in and cover with a lid. Cook for 5 minutes. If you replace with spinach, cook for 2 minutes.
3. Remove the lid and pour the greens into a sieve in the sink.
4. Run cold water on the greens to stop them cooking and cool them down.
5. Sieve and squeeze the excess water from the greens.
6. Place the greens on a flat plate, drizzle generously with olive oil, a good pinch of salt, ground
black pepper and lemon. Use lemon wedges to garnish the plate.
This healthy dish is often served with wedges of beetroot and their leaves in Greece and
completes any meze table with its earthy flavor.
Horta or Spinach are superfood because they are packed with vitamins (A, C, K), iron, antioxidants, and minerals. They supports energy, bone health, eyesight, and fights inflammation—all with very few calories.
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[Music] fresh. While the rest of the world was eating spinach to get strong, here in Greece, Popeyantis had his own special secret. Horta, wild greens, straight from the mountains to the plate. So, if you got ho, great. If not, spinach will do just fine. Just boil it for 2 minutes instead of five. A nice generous drizzle of olive oil, squeeze of lemon, and some rock salt. And there you have it. Strength the Greek way.
Dining and Cooking