Horta from Mark Bittman

From Mark Bittman’s

How to Cook Everything Vegetarian

Chard in the field by Rose Wall


This is a standard Mediterranean preparation for greens. They can be almost any green you like, from chard and beet greens to kale, collards, spinach, turnip or mustard greens, even arugula. A mixture is great too. This recipe is also perfect for leftover cooked greens.



  • Salt and freshly ground black pepper
  • 1 to 2 lbs dark leafy greens, like collards, kale, Chard or spinach
  • Several tablespoons extra virgin olive oil
  • 2 lemons, halved for serving


Bring a large pot of water to a boil and salt it. Trim the greens of any stems thicker than ¼ inch; discard them.

Wash the greens well. Poach the greens until tender, just a minute or two for spinach, up to 10 minutes or even longer for older, tougher greens. Drain them well and cool them quickly by running under cold water. Squeeze the greens dry and chop them. (You may prepare them in advance up to this point, cover, and refrigerate for up to a day. Bring to room temperature before proceeding.) Toss with the olive oil, salt, pepper, and lots of lemon juice. Serve with more lemon halves.


Other Flavors to Combine with Poached or Braised Greens

  • Dried Tomatoes
  • Currants
  • Crumbled Feta Cheese
  • Freshly Grated Ginger
  • Garlic Scapes
  • Green Onions
  • Peanut Butter
  • Rice Vinegar
  • Sesame Oil
  • Tahini Sauce
  • Tamari or Soy Sauce