HORTA VRASTA-GREEK WILD SALAD

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)

  1. Place the leaves in a large bowl, stir and change water a few times to remove all soil and sand.
  2. Place the leaves in boiling water for 20-30 minutes, when the stalk is soft then it’s done.
  3. Remove the water (you can save the water and drink it, it’s really nice!)
  4. Pour over the squeezed lemon and olive oil
  5. Pepper and salt
  6. Stir
  7. Serve, or place in jar with lid to serve chilled later.

By Malin Nordblom

Fab Foodie Sweden

If you do not want to use the content or photos, please contact:

fabfoodieswede@hotmail.com

2 kommentarer Lägg till

  1. CARAMEL skriver:

    I remember some Lebanese friends serving us dandelions….I wonder if this is the dish they made.

    Gillad av 1 person

    1. Fab Foodie Swede skriver:

      Could be as a lot of the food in Greece and Lebanon are very similar!

      Gillad av 1 person

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