Wash the vegetables thoroughly in cold water, changing the water several times until it is clear.
Cut all the thick stems and the ends of the root from the leafy vegetables.
Bring a large pot of water to a boil. Add a teaspoon of salt.
Add the clean vegetables on boiling water and reduce the heat to medium.
Boil the vegetables for about 20-25 minutes or until the stems are tender. Mix from time to time to ensure that all vegetables are immersed.
Drain the cooked vegetables in a colander.
Transfer the Horta to a serving bowl.
Sprinkle with olive oil and lemon juice or red wine vinegar. Add salt to taste.
Serve hot, at room temperature or refrigerated.
