Horta

Horta is one of the most basic recipes in Greek gastronomy. Flavorful and packed with nutrients, this dish of boiled wild greens is served with lemon and olive oil. Horta is a traditional Greek dish of leafy green vegetables that are simply steamed or boiled. Once thoroughly drained, the greens are seasoned with salt and pepper, and drizzled with a little olive oil and lemon juice. The composition of horta is not fixed, and changes depending on the leaves available, and according to where they are picked and the time of year. There are dozens of different varieties of edible wild plants across all parts of Greece, including around 100 on the island of Crete alone. Spring and early summer are the best seasons for preparing horta. Most abundant are nettle, dandelion, wild spinach, kale, wild asparagus, endive, purslane, chard, mustard, chicory, and amaranth. This dish is eaten hot or cold, in salads, as a mezze, or as is, with a little feta or goat cheese. It can also be used as a side dish with fish or grilled meat. Nutritional benefits Horta is a delicacy very popular all over Greece.