Wild Greens Salad (Horta)
The Quirky Foodster Team
Ingredients
- Mixed wild or leafy greens (dandelion, chicory, spinach) — 500 g (1.1 lb)
- Olive oil — 3 tbsp
- Juice of 1 lemon
- Salt — to taste
Method
- Wash the greens thoroughly to remove any grit.
- Bring a large pot of salted water to a boil and add the greens.
- Boil for 5-8 minutes until tender, then drain well in a colander.
- Arrange on a plate and dress generously with olive oil, lemon juice, and a little salt.
Introduction: A simple dish of boiled wild greens dressed with olive oil and lemon, gathered from field and hillside.
Cultural Background: Foraged greens were a major part of the ordinary Greek diet, especially for those without much farmland of their own, and horta remains one of the most direct culinary through-lines from antiquity to the present day.
Tips: Squeeze the boiled greens gently to remove excess water before dressing, so the oil isn’t diluted.
Variations: A mix of bitter and mild greens gives the best balance; some households added a little crushed garlic.
Nutrition: Approx. 110 kcal per serving.
FAQs:
Q: Which greens are most authentic?
A: Wild chicory, dandelion, and amaranth greens were all commonly foraged and eaten this way.
Q: Is this eaten hot or cold?
A: Either — it is pleasant warm, at room temperature, or chilled.
- Mixed wild or leafy greens (dandelion, chicory, spinach) — 500 g (1.1 lb)
- Olive oil — 3 tbsp
- Juice of 1 lemon
- Salt — to taste
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