Horta is one of the most magical dishes you can eat, and I’m not just saying that to get your attention.

It stems from Greek cuisine and is super simple to prepare. Typically, Horta is made from any wild and bitter greens such as endive, dandelion, chicory or swiss chard.

The more bitter greens are harder to find in Australia so you can use silverbeet or English spinach and add handfuls of chopped parsley.

Spring is a time where the Liver feels a little out of sorts due to the prevailing wind. We can smooth flow the liver with regular relaxation, deep breathing, a little bit of moderate exercise (too much stagnates Liver Qi), acupuncture, herbal medicines and through using the diet.

The bitterness, sour and green-ness of the dish are perfect for harmonising the Liver which in turn helps regulate the movement and distribution of Qi, and from a bio-medicine point of view helps stimulate digestion.

From a Chinese medicine perspective, the digestion is harmonised when the Liver is regulated and settled and is no longer ‘attacking’ its neighbouring digestion organs, the Spleen and Stomach causing symptoms such as boating, gas, loose stools or highly varied stools.

The best bit about dark green leafy veg – and the parsley if adding it – is their ability to Tonify Blood. This is incredibly helpful for menstruating women, vegans and vegetarians.

You want to eat Horta with most meals as a side, especially fatty meals, or sometimes you can snack on it with bread or on toast.

Here’s how to make it (my non-traditional version):

1. Start by de-stemming if using stringy stemmed greens like rainbow or swiss chard, or silverbeet. Reserve the stems as I like to incorporate for some extra fiber*
2. Roughly chop and then wash in a basin of cold water to remove any grit and dirt.
3. Meanwhile heat a large pan on medium (I find a wok is perfect) and chuck in handfuls of the greens from the sink dripping with the water. Place a lid on over the pan or wok and let the greens steam in their own liquid until wilted.
4. Using tongs, transfer to a plate and drizzle with good quality olive oil, freshly squeezed lemon juice and a little salt and pepper if desired.

*if using the stems, finely spice and sauté in the hot pan with some olive oil for about 10 minutes until soft, then add the greens.

---

Related products: Replace salt with a good sprinkle of Umami shake to add a boost of flavour and super charge Blood and Qi building qualities.

^{Featured image source credit: Mia Kouppa}