Horta is Greek for “greens”. And Greece is home to over 300 varieties of wild edible greens, including chicories, arugula, dandelion, golden thistle, mustard greens, purslane, wild fennel, chard, spinach and various other greens in the cabbage family, as well as herbs, like nettles and sorrel.
This is my riff on this Greek home-style dish. Although I did not forage for wild greens to make this dish, the Swiss chard and curly kale I used are both organic and locally grown. Dark leafy greens impart a natural mineral flavor, which, in this case, is tempered—and sweetened—by the onions.
Wild-caught cod is an excellent lean source of protein and is also a rich source of B vitamins and selenium, a mineral that supports thyroid function.
This is one of my favorite go-to comfort meals. Enjoy!
Greek-Style Stewed White Fish with Greens
1-1/2 to 2 pounds low-mercury white fish (e.g., cod, flounder, scrod, sole)
Juice of 2 lemons or 1/2 cup dry white wine
1 teaspoon Celtic sea salt, or to taste
Freshly ground pepper
1/4 cup extra-virgin olive oil or coconut oil
4 cloves garlic, minced
2 medium yellow onion, finely chopped
6 to 8 cups dark leafy greens, chopped (e.g., Swiss chard, spinach, kale, beet greens)
*Note: the leafy greens will cook down
2 tablespoons chopped fresh herbs, (e.g., oregano, thyme, basil)
Rinse fish well and pat dry. Season both sides of fish with Celtic sea salt and freshly ground pepper. Place in a glass pie plate. Drizzle lemon juice over the fish. Cover pie plate with plastic wrap and marinate fish for 1 hour before cooking. **If you don’t have time to marinate for 1 hour; it is okay to skip this step.
Heat olive oil in Dutch oven or heavy-bottomed pot over medium heat. Sauté onion, until translucent, about 4 to 6 minutes, adjusting heat as necessary. Stir in minced garlic until well combined, apx. 30 seconds to a minute.
Add the greens, stirring frequently, and cook until wilted.
Arrange the fish on top of the greens; add the fresh herbs, then drizzle the lemon juice from the marinade over the fish and greens. Cover with a lid and lower heat to simmer. Cook 15 to 18 minutes, or until fish is tender and flakes with a fork.