Horta is a catch-all term for greens and horta vrasta means simply boiled greens. This recipe features dandelion greens (radikia in Greek) which are certainly very popular in Greek cooking as are their other green friends vleeta (amaranth), mustard greens and chicory. A dish of boiled greens drizzled with olive oil and a squeeze of fresh lemon juice is quite probably one of the most satisfying and really delightful meals you will every enjoy.
Many of us have stories of Yiayia or Papouli going into the yard (or stopping by the side of the road!) with a kitchen knife, digging delicious dandelion weeds from the ground. Packed with nutrients, wild greens have helped to sustain people through many times of scarcity and hunger and have a special place in Greek food culture. They couldn’t be easier to cook up so Continue Reading →