Recipe for Hortorizo – Greek Style Greens and Rice
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This recipe for hortorizo uses a variety of mixed greens that tend to taste great when cooked down. In Greece, these greens are usually hand picked from greens that grow wild or in gardens. Consider using a mix of greens such as kale, dandelion, amaranth, spinach, or even collard greens.
Greek Style Greens and Rice (Hortorizo) Recipe Ingredients:
- 1/4 cup Greek olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 1/3 cups long grain rice
- 1 1/2 pounds mixed greens (spinach, collards, kale, dandelion, amaranth, etc)
- 1 1/2 cups water
- 1 1/2 cups vegetable stock
- Salt, to taste
- Pepper, to taste
- 1 recipe prepared ladolemono
- 3 tablespoons fresh, chopped parsley
Directions to Make Greek Greens and Rice:
Pour the olive oil into a medium skillet and set the heat to medium-high. Let the heat to warm for about a minute. Add the onion and saute until soft. This should take about five minutes. Add the garlic and saute for another minute.
Stir in the rice and lower the heat to medium. Saute the onion and rice together for about 1-2 minutes. Stir in the greens and let them saute for 2-3 minutes, or until the greens begin to wilt. Stir in the water, stock, salt, and pepper.
Cover the skillet and cook over medium until the mixture boils. Reduce the heat to low and simmer until the rice is soft. This should take 15-20 minutes. Toss in the ladolemono and garnish with fresh, chopped parsley just before serving.
This post was written by Greek Boston