HORTA: From Roadside to Dinner Plate

Describing Kea’s winter produce in my previous post, I left out the most important of all delicacies: horta, wild leafy greens.


Greeks started to forage for horta because they had little else to eat. We continue to gather and eat them today because we love them! MORE at The Atlantic.

Recipes with HORTA (wild or cultivated greens)

Tsigarelli Spicy Mixed Green’ Stew from Corfu
Braised Lamb (or Pork) with Greens, in Egg and Lemon Sauce
Nettle Soup with Mushrooms and Yogurt


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.