A mix of foraged leafy greens (horta) — dandelion, amaranth (vlita), wild chicory, mustard and others — boiled and dressed simply with olive oil and lemon. Earthy and pleasantly bitter, they are a backbone of the Greek and especially Cretan table and a staple of Lenten/fasting cooking.
Where it comes from
Foraged mixed leafy greens (horta), a backbone of the Greek/Cretan table.
In the kitchen
Boiled and dressed with olive oil and lemon as a side or meze.
Nutrition (per 100g)
~25kcalCal
~2.5gProtein
~0.4gFat
~4.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.