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Cooking Wild Greens Greek Style

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ssherie_

ssherie_

Active member
I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!
 
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Cooking Wild Greens Greek Style

I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!
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