Greek Recipes

Greek and Cypriot recipes

Horta me Kolokythakia: Greens with Baby Zucchini

In Greek: χόρτα με κολοκυθάκια, pronounced HOR-tah meh koh-loh-kee-THAHK-yah

Care is required when cooking two vegetables together to make sure the tastes complement each other. Always add the leafy greens well after the zucchini since they require different cooking times.

Greens & baby zucchini with a light lemon sauce

Greens & baby zucchini with a light lemon sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 2 pounds of tender chicory greens, dandelion greens, or leafy amaranth
  • 1 pound of baby zucchini
  • 1/2 teaspoon of salt
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup of olive oil


Wash the greens thoroughly to make sure there’s no dirt or grit. Use only tender leaves and stems. If stems are tender but thick, slice down the middle of the stem to allow for faster cooking.

Wash and trim zucchini. Slice part way through the middle.

Bring a pot of water to a boil. Add zucchini and boil for 10 minutes. Add leafy greens and cook for 5 minutes more. Drain well and place in serving bowl. Season with salt.

Combine lemon juice and olive oil in a bowl using a whisk or fork. Pour over vegetables, toss, and serve warm or at room temperature.

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