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Horta Vrasta - Greek-style dandelion greens boiled and dressed with extra virgin olive oil, fresh lemon juice, and salt. | omgfood.com

Horta Vrasta (Boiled Dandelion Greens)

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Marissa @ omgfood


  • 2 pounds dandelion greens
  • 1/4 cup extra virgin olive oil
  • Sea salt to taste
  • Juice from one lemon


  • Trim any roots off the greens and rinse very well. Fill a large stockpot with water and bring to a boil (I used an 8-quart stockpot and filled it with 5 and a half quarts of water).
  • When the water comes to a boil, add a generous pinch of salt and the greens. Submerge them completely and cook until the stems are soft and fork-tender; this can take anywhere from 10-20 minutes, depending on the thickness of the stems.
  • Drain the greens and dress with the olive oil, lemon juice, and salt to taste. If making ahead, refrigerate the greens after draining and save the dressing just before serving.
  • This can be served warm or at room temperature.