Hortes (greens)

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The Greek "hortes" refers mainly to wild greens picked in spring, such as dandelions, nettles, wild spinach-type leaves. In spring and early summer, nettle tops are ideal, but there is no reason why cultivated fresh greens should not be used. Cooking time varies according to the choice of greens, but don't aim for the bright chlorophyll colour of blanched vegetables. ### INGREDIENTS ### METHOD Bring a large pan (minimum 20 litres) of water to the boil. Add salt (1% by water volume) and then 2kg of nettles (or similar greens). Cover and simmer on the corner of the range for 30 minutes. Strain the greens into a colander, but donÁ¢Â€Â™t express water remaining in them. Add the greens to the pan containing the sauce base. Keep hot, but donÁ¢Â€Â™t continue cooking. ### Á‚