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List of wild greens Greeks cook with

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nadellii

nadellii

Active member
I have been researching Ikaria, one of the Blue Zones, and I know that one of the things that makes the food so healthy is the foraging. I know that they forage for food in A LOT of Greece, pretty much everywhere. So, it seems like a big part of the cuisine. I know that Greeks regular serve Horta and that can be a mix of greens. I thought I would make a list of wild greens that Greeks cook with - in some instances I know the Greek, but I don't always know the Greek word:

  • Amaranth (vlita)
  • Purslane
  • Stinging Nettle (tsouknida)
  • Lamb's quarters (levethies)
  • Dandelion
Does anyone have anything to add?
 
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I make this with basically any greens I have in the house. In summer I might pick some. I really use any combination of the following:
  • Spinach
  • Kale
  • Amaranth
  • Escarole
  • Dandelion
  • Chicory
  • Nettle
  • Chickweed
 
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Thank you, both, for chiming in! Some great options here.
 
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Greek Boiled Greens (Horta Vrasta))

My family loves to eat this when the weather starts warming up. I thought I'd share a simple recipe:

Ingredients:
  • 1–2 large bunches of leafy greens (see types below)
  • Sea salt
  • Extra virgin olive oil
  • Fresh lemon juice
  • Optional: a clove of garlic in the boiling water (for aroma)
Instructions:

Start by cleaning the greens. Trim away any tough stems or wilted leaves, then rinse the greens well in cold water. It’s best to do this in a large bowl or basin, changing the water several times to remove any dirt or sand that might be hiding between the leaves. Once clean, set them aside.

Next, bring a large pot of salted water to a rolling boil. If you like a subtle hint of garlic, you can add a whole clove to the water for extra aroma. Carefully add the greens to the pot—if they don’t all fit at once, add them in batches as they wilt down. Let them boil uncovered for about 5 to 10 minutes, depending on the type of greens and how tender you like them. They should be fully cooked but still have a nice vibrant green color.

When the greens are tender, use tongs or a strainer to remove them from the water and let them drain well.

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