I ate this everyday while in Greece, and this is something Greek centenarians eat daily. Horta (wild greens) is a dietary staple of Greeks. They have so much flavor with the humblest ingredients.

While we can’t readily forage for wild greens here in the US, we do have access to nutrient-dense swiss chard, kale, and collards.

Ingredients:

• 1 pound mixed cooking greens (kale, Swiss chard, collards, spinach)
• ¼ cup extra virgin olive oil
• 3 garlic cloves, sliced
• Salt and pepper
• ½-1 cup water
• Juice of 1 lemon

Optional Add-ins:

• ¼ cup sun-dried tomatoes
• ½ cup white beans, drained and rinsed

Instructions:

1. Prep the greens. Remove any tough stems from the greens. Chop the greens.
2. Heat a large skillet or medium pot over medium-high heat. Add olive oil and sauté sliced garlic for 30-60 seconds, until fragrant. Add half of the mixed greens and cook, stirring frequently, for 2 minutes. Add the remaining greens and continue cooking for 3 minutes, or until all greens are slightly wilted and coated in olive oil.
3. Season with salt and pepper and add ½ cup of water. Bring to a boil and reduce heat to simmer. Cover with a lid. Simmer the greens for about 10 minutes, or until tender, adjusting cooking time based on the variety. Aim for some liquid remaining, but not a soupy consistency. If too liquidy, cook without a lid to reduce. If not enough liquid, add more water.
4. Remove from heat and stir in lemon juice. Season with more salt and pepper if needed. Stir in sun-dried tomatoes and white beans if using. Finish with a drizzle of olive oil.