This is an autumnal horta on toast, on account of the flowering oregano.
Horta is the Greek catch-all word for greens, most usually braised and doused in olive oil and lemon juice, and this is chuffing amazing.
Total vegan offerings.
30 mins tops | serves 4 | well easy
4 slices sourdough or rye bread
2 cloves garlic, peeled
750g mixed greens – like spring greens, spinach, kale, chard, mustard leaves, watercress
rapeseed oil for cooking
1 mild red chilli
4 sprigs flowering oregano
extra-virgin olive oil to serve
Cut one garlic clove in half lengthways and finely slice the other. Wash yer greens, slice any bigger leaves roughly and remove any coarse stalks.
Heat 3 tbsp oil in a sauté pan add the chilles, finely sliced, stir about for a minute and add the greens, giving hardier leaves like spring greens a bit more time in the pan than the spinach and/or watercress and stir fry for 3 mins over a medium heat. When mostly wilted add the sliced garlic to the pan for the last minute of cooking. At this point you may want/need to drain any excess liquid away, then season well.
While that’s underway, slosh a little olive oil over the slices of bread on a baking tray and bung under the grill. Toast on both sides until a bit charred, remove from the grill and rub with the garlic clove halves.
Divide the leaves betwixt the slices piling them high, drizzle olive oil and squeeze lemon juice all over, garnish with an oregano sprig each and liberally apply Sriracha to your hearts desire.
Taken and adapted from The New Vegetarian by Alice Hart. We’ve replaced the fresh garlic and flowers in hers with flowering oregano as it’s autumn, and chilli jam with Sriracha, cuz, why not.