Label
All
0
Clear all filters

Boiled Dandelion Greens

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Modern Mediterranean

By Melia Marden

Published 2013

  • About

Horta is a wild dark bitter green that grows well in Greece’s sun-drenched, rocky terrain. Simply boiled and dressed with olive oil and lemon, it has a rich, mineral-like flavor and is a staple in almost every Greek restaurant. Dandelion greens are the closest equivalent widely available in the United States; they are a clean-tasting accompaniment to roasted meats and grilled fish.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title