To begin, fill a large pot with water and bring it to a boil over high heat. While the water is heating, ensure your greens are thoroughly washed to remove any dirt or grit.

Once the water reaches a rolling boil, add a generous pinch of salt. This will enhance the natural flavour of the greens and help retain their colour.

Carefully add the greens to the boiling water, submerging them fully. If they don’t all fit at once, add them in batches, allowing each batch to wilt slightly before adding the next. Stir gently to ensure even cooking.

Reduce the heat to medium, cover the pot, and let the greens simmer for 10-15 minutes, or until they become tender. The exact cooking time will depend on the type and thickness of the greens.

To check if the greens are done, pierce a stem with a fork, it should be tender but not mushy. Once cooked, carefully drain the greens in a colander to remove excess water.

While the greens are draining, let them cool slightly, and gently press with a spoon to release any remaining water. This step prevents the greens from becoming too watery when served.

Transfer the drained greens to a serving dish. Drizzle generously with the extra-virgin olive oil and sprinkle with freshly ground black pepper. Adjust salt to taste.

Serve the horta warm or at room temperature with lemon wedges on the side for squeezing over before eating. The lemon juice adds a bright, tangy note that complements the slight bitterness of the greens. Horta pairs well with grilled fish or feta cheese, providing a simple yet nutritious element to your Greek meal. Enjoy the pure, earthy flavours that are the essence of Greek cuisine!