Kefi Garden Horta
INGREDIENTS
Bunches of Vlita (also known as amaranth greens, typically this dish is made with dandelion greens, however the vlita that we used was picked fresh from Kiki’s garden)
Lemon
Salt & Pepper to taste
DIRECTIONS
Take the vlita and cut the stems. Place greens in clean, cold water and soak for 10 minutes to remove dirt, sand, and residue.
Take from water and put in fresh pot of boiling water for 20 to 30 minutes. Cook to soft/firm but not soggy.
Drain immediately as to not darken the color of Horta.
Place Vlita on a platter and drizzle Kefi L!fe extra virgin olive oil over it. Squeeze lemon and add salt and pepper, all to taste.
Xorta can be eaten as a side or a meal. These greens have innumerable health benefits, characteristic of traditional Greek nutrition and they are an enriching addition to the Mediterranean diet.
A little known fact is that the ancient mathematician and philosopher, Pythagoras, ate Horta regularly.
“There is no substitute for a diet rich in leafy greens.” – Sergei Boutenko
Kefi Life® Extra Virgin Olive Oil is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is Packed with antioxidants and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.