Recipe for Horta Kolokythia Vrasta – Greek Stewed Greens With Zucchini
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This recipe tastes best when using only the freshest greens and zucchini. It is typically served throughout Greece when all the ingredients are in season.
Horta Kolokythia Vrasta Recipe Ingredients:
- 1 recipe ladothemono
- 2 pounds mixed greens, such as spinach, Swiss chard, kale, chicory, dandekions, etc
- 3 tablespoons water
- 1 pound small zucchini
- 1 tomato, diced
- 1 teaspoon dried Greek oregano
Prepare the ladolemono according to the instructions in the recipe. Set aside.
Rinse the greens in a colander and add them to a large pot. Add the water, cover the pot, and set the heat on the burner to low. Cook them about four minutes, tossing them once about halfway through. Transfer to a serving bowl when done.
While the greens cook, add the zucchini to a pot of boiling water and cook them uncovered in the pan until tender. This should take about 5 minutes. Drain the zucchini and transfer it to a serving bowl.
Sprinkle the tomato on top of the other ingredients. Pour the prepared ladolemono over the mixture, and then garnish with the oregano.
This post was written by GreekBoston.com