Wild Greens 

(Horta)

 

Boil: 10-15 min

Prep: 5 min

Serves: 2-4

 

A favorite modern Greek dish is wild or cultivated greens, boiled and served with olive oil and lemon juice, to taste. Wild greens were even eaten in ancient Greece and served with honey mixed with wine or water. Today, many think of boiled dandelion greens with olive oil and lemon juice when making horta. There are many available dandelion varieties ranging from sweet (blito) to bitter (radikia). If you should find a dandelion plant showing up in your rose pot after the rains, they will mostly like be sweet and wonderful tasting.

 

 

1 bunch of greens

Lemon juice

Olive oil

Salt, to taste

 

 

Thoroughly clean your greens of choice such as dandelions, spinach or swiss chard. Boil for 10-15 minutes. Once desired tenderness is obtained, drizzle with olive oil and lemon juice and salt to taste.

 


Dandelion greens (horta) that was found in our rose pot. A Greek friend living in Greece identified it as  "tzogias" and said it can be a bit bitter. 
I boiled it and added olive oil, lemon juice and salt and found it very good.


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