Discover Recipes
Explore recipes from our community
Horta me Ladolemono
Horta me ladolemono is a Greek dish of boiled leafy greens dressed with olive oil and lemon juice. It's simple and clean-tasting — slightly bitter greens balanced by bright lemon and grassy oil. Greeks eat it as a light meal, a side dish, or a midday snack, often with bread and olives alongside. #greek #greens #vegetarian #light #sidedish #snack
17
min total
(Prep:
5
| Cook: 12)
4
servings
1
Spinach, fresh, cooked with oil
3.0 1 cup
Olive oil
4.0 1 tablespoon
Lemon juice, raw
0.25 cup
Salt, table
0.5 tsp
Nutrition Facts
Energy
867.1 kilocalorie
Protein
18.6 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.7 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.3 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
45.4 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
9.0 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.1 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Stearic acid (C18:0)
2.0 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
10.2 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.3 gram
Fructose
0.7 gram
Galactose
0.0 gram
Glucose
0.6 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
22034.1 microgram
Choline
125.4 milligram
Folate (Vitamin B9)
1651.7 microgram
Retinol
0.0 microgram
Vitamin A
1840.7 microgram
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.3 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
1.2 milligram
Vitamin B3 (Niacin)
3.1 milligram
Vitamin B5 (Pantothenic Acid)
0.1 milligram
Vitamin C
157.9 milligram
Vitamin D
0.0 microgram
Vitamin E
28.2 milligram
Vitamin K
3083.7 microgram
Calcium, Ca
426.7 milligram
Copper, Cu
0.5 milligram
Iron, Fe
7.0 milligram
Magnesium, Mg
592.0 milligram
Manganese, Mn
0.0 milligram
Phosphorus, P
265.7 milligram
Potassium, K
2971.8 milligram
Selenium, Se
0.1 microgram
Sodium, Na
2575.4 milligram
Zinc, Zn
2.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.0 gram
Ash
3.1 gram
Aspartic Acid
0.0 gram
Caffeine
0.0 milligram
Cholesterol
0.0 milligram
Cryptoxanthin, Beta
63.5 microgram
Cystine
0.0 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
0.0 gram
Glycine
0.0 gram
Histidine
0.0 gram
Isoleucine
0.0 gram
Leucine
0.0 gram
Lutein + Zeaxanthin
47572.7 microgram
Lycopene
0.0 microgram
Lysine
0.0 gram
Methionine
0.0 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.0 milligram
Proline
0.0 gram
Serine
0.0 gram
Theobromine
0.0 milligram
Threonine
0.0 gram
Tryptophan
0.0 gram
Tyrosine
0.0 gram
Valine
0.0 gram
Water
542.5 gram
0
Rinse the spinach thoroughly under cold water to remove any sand or grit, then trim away any thick stems. Make sure the leaves are well cleaned before cooking.
1
Bring a large pot of well-salted water to a rolling boil. Add the spinach in batches if needed, stirring so it wilts evenly into the water. Boil for 8–10 minutes until the greens are completely tender and cooked through.
2
Drain the cooked greens in a colander and press gently with the back of a spoon to remove excess water — the greens should be moist but not waterlogged.
3
Transfer the warm greens to a serving plate. Drizzle generously with olive oil, then squeeze fresh lemon juice over the top. Season with a pinch of salt and a grind of black pepper, then toss gently to coat.
4
Serve warm or at room temperature. As the greens cool they will absorb the dressing further, so taste and adjust the lemon or oil before bringing to the table.
Loading comments…