A Taste of Western Greece

Horta, meaning “greens” in Greek, is a staple in Greek cuisine, particularly prevalent in Western Greece. It encompasses a variety of wild or cultivated edible greens, which are often foraged from the countryside. Common types of horta include dandelion, wild mustard, purslane, and various types of wild spinach.

In Western Greece, horta is typically prepared by boiling or steaming the greens until tender. It is then drizzled with high-quality olive oil and a squeeze of fresh lemon juice, enhancing its natural flavors. This dish can be served warm or chilled and is often enjoyed as a side dish or incorporated into larger meals.

Horta is not only celebrated for its delicious taste but also for its nutritional value, as it is rich in vitamins, minerals, and antioxidants. It reflects the Greek tradition of using local, seasonal ingredients and showcases the country’s deep connection to its agricultural roots.