Horta Vrasta with Avgolemono Drizzle

Instructions

1. 1

   Thoroughly wash the wild greens to remove any dirt or grit.

   ~5 min
2. 2

   Fill a large pot with 1.5 L of water and bring to a rolling boil.

   ~10 min
3. 3

   Add the washed greens to the boiling water. If the greens are very large, you can cut them into manageable pieces.

4. 4

   Add 1 teaspoon of salt to the water. Cook for about 20-30 minutes, or until the greens are tender.

   ~25 min
5. 5

   While the greens are cooking, prepare the Avgolemono sauce. In a medium bowl, whisk together the eggs and 60 ml of lemon juice until well combined.

   ~5 min
6. 6

   Gradually whisk in 4 tablespoons of olive oil. This will help to emulsify the sauce.

   ~2 min
7. 7

   Once the greens are tender, carefully scoop out about 2 cups of the hot cooking liquid and slowly temper the egg mixture by whisking it in a thin stream into the hot liquid. This prevents the eggs from scrambling.

   ~3 min
8. 8

   Pour the tempered egg mixture back into the pot with the greens and cooking liquid. Stir gently over low heat for about 2-3 minutes until the sauce thickens slightly. Do not let it boil.

   ~3 min
9. 9

   Drain any excess liquid from the greens if desired, though some liquid is traditional.

   ~1 min
10. 10

    Serve the cooked greens warm, drizzled generously with the Avgolemono sauce. Garnish with chopped fresh dill.

    ~1 min