Horta (food)

Horta is a term used in Greek cuisine to refer to a variety of leafy green vegetables, often wild, that are boiled and served with olive oil and lemon. The term is often translated as "greens".

History

The tradition of eating wild greens dates back to ancient times in Greece. The philosopher Diogenes is said to have eaten horta to maintain a simple lifestyle. In modern times, horta remains a staple of the Mediterranean diet, known for its health benefits.

Types of Horta

There are many types of horta, including dandelion greens, nettles, black mustard and chicory. The specific types of greens used can vary depending on the season and region.

Preparation

Horta is typically prepared by boiling the greens until tender, then serving with olive oil, lemon juice, and sometimes a bit of salt. Some people also add a bit of vinegar or a sprinkle of feta cheese.

Health Benefits

Horta is rich in vitamins A and C, as well as iron and calcium. It is also a good source of dietary fiber. The olive oil used in its preparation is a source of healthy monounsaturated fats.

Cultural Significance

In Greece, horta is often associated with the concept of philoxenia, or hospitality. It is a common dish to serve to guests, and is also often eaten during the fasting periods of the Greek Orthodox Church.

See Also

• Greek cuisine
• Mediterranean diet
• Philoxenia