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Classic Greek Horta (serves four as a side, two as a main)
Nutrition
Calories 209 per serving
Carbohydrates 17g
Protein 9
Fat 85g
Saturated Fat 12g
Polyunsaturated Fat 9g
Monounsaturated Fat 61g
Sodium 208mg
Potassium 1707mg
Fibre 8g
Sugar 5g
Calcium 279mg
Iron 8mg
This super-fast, super-tasty dish uses any variety of
edible, mixed leafy greens sauteed with onions, garlic and
tomato. Use plenty of olive oil and flavour with dill and
lemon. Collards, chard, kale, and rapini are all excellent
candidates for this.
Method
1. If any of your greens are tough, blanch them first
(quickly plunging them into a pan of hot water,
remove after a minute and plunge into iced water
briefly to stop the process, then pat dry), chop into
smaller pieces.
2. Heat eight tablespoons of extra virgin olive oil in a
large frying pan. Add the red onion and cook over a
low heat until caramelised. Add the unblanched leaves
first and cook for a minute or two until wilted. Then
add the blanched greens. Cook for a minute and add
the chopped tomato. Season with salt and pepper.
3. Add the remaining 4 tablespoons of olive oil, turn
down the heat and cook for about 8 minutes, or until
the greens are tender.
4. Add the dill, lemon juice and zest, and cook for 1-2
minutes.
5. Sprinkle the Feta cheese over and serve as a side or a
light lunch with bread.
Based on a recipe from: Real Greek Recipes: Real
Greek Recipes
Ingredients
• 500 grams mixed greens (chard, collards, kale and rapini
can be used in any combination along with spinach,
dandelion leaves or even nettles)
• 12 tablespoons extra virgin olive oil
• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 large ripe tomato, chopped
• 2 ½ tablespoons minced dill
• 2 tablespoons lemon juice
• Zest half a lemon
• 100g feta cheese, crumbled