Greek garden girl summer continues...
with horta (boiled greens), accompanied by steak and potatoes :)
Summer is my favorite time of year… the days are long, the sun is warm, my garden is in full swing, and honestly, everything just feels a little more alive. The produce is coming in fast, the herbs are going wild, the tomatoes are flowering, and dinner often starts with “what can I pull from the garden tonight?”
This year, I’m calling it my Greek Garden Girl Summer, a series of garden-inspired meals with a Greek twist. Whether it’s a full harvest dinner or just a handful of herbs tossed into something simple, everything I share will have a little Greeky influence and a whole lot of garden love. Today’s dinner is a great example: simple, nourishing, and full of flavor—vlita (amaranth greens) for horta, New York steak with garlic and herbs, and roasted Greek lemon potatoes on the side.
Let’s start with the horta, one of my all-time favorite summer staples in Greek cooking:
🌿 Horta (Greek Boiled Greens)
Ingredients:
2 pounds fresh greens (amaranth/vlita, dandelion, spinach, chard, or a mix)
Salt, to taste
Extra virgin olive oil, to taste
Fresh lemon juice or red wine vinegar, to taste
Instructions:
1. Bring a large pot of water to a boil. Wash and coarsely chop your greens.
2. Salt the water and add the greens. Cook until the stems are fork-tender—about 5–10 minutes depending on the type.
3. Drain and rinse under cold water to stop the cooking. Squeeze out excess water.
4. Serve warm or cold with olive oil and a generous drizzle of lemon juice or vinegar.
This time I used tender young vlita from the garden—they’re popping up everywhere and taste perfect right now.
You can learn more about horta in this blog.
🥩 New York Strip Steak
I’m not a huge steak eater (especially since my brother’s gout diagnosis), but sometimes the iron craving hits. And when it does, this is how I do steak right.
Serves 3.
Ingredients:
3 New York strip steaks (~2 pounds total)
Kosher salt + fresh black pepper
Olive oil
3 tbsp butter (or more, no judgment)
3–4 garlic cloves, smashed
A few sprigs of fresh rosemary, fresh thyme, fresh oregano (or all three both)
Instructions:
1. Let the steaks sit out at room temp for 30–60 minutes. Do not cook straight from the fridge. Pat them dry with paper towels, then season generously on all sides with salt and pepper. Use your hands to really press the seasoning into the meat.
2. Heat a cast iron, a heavy-bottomed skillet or non stick skillet over medium-high heat. Add about 2 tablespoons of olive oil.
3. When the pan is hot, place the steaks in away from you to avoid splatter. Don’t overcrowd—cook in batches if needed.
4. Sear the first side for about 3–4 minutes, or until the steak naturally releases from the pan. Then, use tongs to lift each steak and hold it upright to sear the edges, especially the fat cap—rotating as needed.
5. Flip the steaks and sear the second side for another 2–3 minutes. About 30 seconds after flipping, add butter, smashed garlic, and fresh herbs to the pan. Tilt the pan slightly toward you to pool the butter, and use a spoon to baste the steaks for 1–2 minutes.
Cook to your preferred doneness:
Medium-rare: 130°F
Medium: 140°F
Medium-well: 150°F
Well done: 🙃 (it’s your steak, but...)
6. Transfer steaks to a cutting board and rest for 5–10 minutes before slicing to keep the juices locked in. Enjoy!
🥔 Greek Roasted Potatoes
(I know mashed potatoes are common… but I’m Greek and I love roasted lemon potatoes)!
ENJOY, and see you next time on my Greek garden girl series!