Pot of Winter Greens (Horta)
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Pot of Winter Greens (Horta)

"This makes a wonderful winter brunch with a poached or fried egg. Add any leftover spinach or Swiss chard from holiday meals—or serve as a side with the Garlic & Chili Mussels." —Rach


  • 5 tbsp. EVOO

  • 1 large red onion or 3 large shallots, quartered and thinly sliced

  • 1 large bunch Swiss chard, stems and leaves separated and coarsely chopped

  • 4 large cloves garlic, thinly sliced

  • 1 tsp. Aleppo pepper or chili flakes

  • 1 cup vegetable stock or bone broth

  • 1 bunch kale, stems discarded and leaves coarsely chopped

  • ⅛ tsp. freshly grated nutmeg

  • 2 - 3 cups fresh spinach

  • 1 cup coarsely chopped cilantro, dill, parsley, and mint leaves

  • 1 lemon, juiced

  • Rice or charred bread, for serving


Step 1

In a large deep skillet, cast-iron skillet, or Dutch oven, heat 3 tbsp. EVOO, three turns of the pan, over medium. Add onion, chard stems, and a pinch of salt and cook for a few minutes, until starting to soften. Add garlic and Aleppo pepper and stir for 1 minute. Pour in stock, then stir in the chard and kale leaves. Season with nutmeg. Cover and simmer until wilted and tender, 7 to 8 minutes. Stir in the spinach and herbs; cook until spinach is wilted, 2 to 3 minutes. Turn off heat and stir in lemon juice and remaining 2 tbsp. EVOO. Serve with rice or charred bread.

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