-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
100
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:spring,summer,fall
- Cuisines:
- Courses:dinner,lunch,dairyfree
Recipe Description
Elevate your Horta Vrasta with this garlic and lemon-infused version. Greens are gently boiled and then sautéed with garlic, offering a delightful punch of flavor. It’s a vegan dish that brings a zesty twist to the traditional preparation.
Ingredients
- 1 kg mixed greens such as kale and Swiss chard
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- Salt and black pepper to taste
Steps:
- Clean the greens thoroughly and set aside.
- Bring a large pot of salted water to a boil. Add the greens and boil until tender, about 20 minutes.
- Drain the greens and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until aromatic.
- Add the boiled greens to the pan and sauté for 5 minutes.
Similar recipes that you might like:

Vegan Moroccan Vegetable Tagine
This Vegan Moroccan Vegetable Tagine is full of vibrant flavors with fresh vegetables and spices, offering a deliciously hearty and satisfying meal.

Spicy Vegan Black-Eyed Peas Salad
A refreshing and spicy salad with black-eyed peas, perfect for New Year’s celebrations or summery lunches

Creamy Vegan Mushroom and Leek Pie
Experience the richness of a plant-based pie where mushrooms and leeks combine in a luscious creamy filling, all in a perfectly flaky crust.
Birthdays, Cuisines, Dairy-Free, Dinner, Lunch, Mediterranean | No Comments » on Savory Horta with Garlic and Lemon