Living off the land is something the Greeks still do and wild greens (horta) are some of the most sought after food items in natures larder.
Greeks probably began foraging wild leafy greens because they had little else to eat, but we continue to gather and eat them today because we love them and these wild weeds contain a fair amount of antioxidants and other nutrients which promote good health.
From winter up to early spring there are plenty of wild greens in the hills and mountains that surround the villages. All you need is a sharp knife and a bag/basket.
Foragers can even be spotted on steep hills or next to busy roads.
Using a knife cut off the freshly growing horta above the soil, leaving the root in the ground to continue growing. Top and tail so that you save the heart of the horta and the newest part of the leaves. Discard any leaves that are brown or yellowing.
There are many types of wild greens, some good in stews some in green pie (hortopita).
We just simply blanch different kinds of horta together and eat them as a boiled salad or side dish topped with olive oil and freshly squeezed lemon juice.
Hortopita is the wild greens pie similar to spanakopita but uses horta instead of spinach. Don't go to the hassle of making your own pastry, its easier to use the rolled filo pastry that you can keep in the freezer.
https://souvlakiforthesoul.com/hortopita-wild-greens-pie/
https://www.allrecipes.com/recipe/18417/spanakopita-greek-spinach-pie/
Kali Oreksi !
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