When I lived in Crete I ate Horta Vrasta (cooked greens)pronounced Hortha) almost every day. A friend’s mother always had it in the fridge for me. It can be eaten hot or cold, but I personally prefer it cold. You can use a lot of different kinds of leaves to cook Horta. Personally, I prefer small dandelion leaves, which are full of iron and vitamins! But you can use arugula, mangold and many others. . So pick all the little fine dandelion leaves before cutting the lawn!
HORTA-what you need
- 1 kg dandelion leaves, or some other leaves. Make sure they are unsprayed!
- 1/2 cup olive oil
- Juice from a squeezed lemon
- Pepper and salt
How to cook Horta (greens)
- Place the leaves in a large bowl, stir and change water a few times to remove all soil and sand.
- Place the leaves in boiling water for 20-30 minutes, when the stalk is soft then it’s done.
- Remove the water (you can save the water and drink it, it’s really nice!)
- Pour over the squeezed lemon and olive oil
- Pepper and salt
- Stir
- Serve, or place in jar with lid to serve chilled later.
By Malin Nordblom
Fab Foodie Sweden
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I remember some Lebanese friends serving us dandelions….I wonder if this is the dish they made.
GillaGillad av 1 person
Could be as a lot of the food in Greece and Lebanon are very similar!
GillaGillad av 1 person