Pick through your horta and remove any leaves which are brown or discoloured. Remove any roots, and excess dirt. Next, carefully wash your horta until is very clear.
Bring a large pot of lightly salted water (about half a teaspoon per quart) to a boil and add the greens, making sure they are fully submerged. When you are boiling horta boil it with a lot of water. Although the greens will lessen in volume make sure they are boiled in a lot of water.
Cook, uncovered, over medium heat for approximately 5 to 20 minutes, until the horta are tender. Every 5 minutes or so, stir the horta around in the pot.
Drain in a colander and rinse under cold water to stop the cooking process and retain the green color. Squeeze out any remaining water.
In a large bowl, whisk the together the olive oil, lemon juice, ½ teaspoon salt and ½ teaspoon black pepper. Add the greens and toss to combine.
Right before you are planning to serve your horta, gently drizzle with lemon juice and olive oil. You can add salt to taste at this point as well, and serve at room temperature in shallow bowls with lemon wedges on the side.
