Horta vrasta — lemony boiled chard

Name: Horta vrasta — lemony boiled chard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g Swiss chard leaves and tender stems, raw and trimmed; 25 g Olive oil; 30 g Lemon juice; 2 g Salt; 1 g Black pepper

Greek boiled leafy greens dressed simply with olive oil and lemon.

Estimated total time: 25 minutes2 portionsAbout 160 kcal per portion

Cooked Greek greens with olive oil on a plate — Photo: Sotiria Simota · CC BY-SA 3.0 · Photo source. The photograph shows cooked leafy greens; the precise plant and oil quantity cannot be verified from the image.

Ingredients for 2 portions

500 g Swiss chard leaves and tender stems, raw and trimmed
25 g Olive oil
30 g Lemon juice
2 g Salt
1 g Black pepper

Method

Wash 500 g trimmed chard thoroughly, including the tender stems. Cut thick stems into short pieces; keep the leaves in broad strips. Bring a large pot of water to a steady boil.
Add the stems first and boil for 5 minutes. Add the leaves and continue boiling for about 8–10 minutes until both are tender. Drain well; avoid squeezing all moisture out.
Divide the warm greens between two plates. Drizzle with all 25 g olive oil and 30 g lemon juice, then season with 2 g salt and 1 g black pepper. Serve warm or let cool to room temperature.

Based on Poupadou’s Greek horta made with chard leaves. Tender stems are included in this adaptation and may need the first 5 minutes alone. This is a vegetable side, not counted as a complete planner meal. Chard is weighed raw and trimmed; its 19 kcal/100 g is the USDA FoodData Central raw chard value (FDC 169991). The photo cannot verify the exact greens. Calories and time are editorial estimates.

Χόρτα βραστά

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Poupadou — Horta vrasta

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