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A mixture of boiled Sow thistle and Dandelion leaves, commonly used in Greek boiled greens

In Greek cuisine, horta (χόρτα lit. 'greens') are a common side dish, usually eaten cold and seasoned with olive oil and lemon.

At least 80 different kinds of greens are used, depending on the area and season, including: black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb’s quarters, wild leeks, hoary mustard, charlock, Smooth Sow-thistle and even the fresh leaves of the caper plant.

Steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).

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Boiled greens,

Horta Vrasta - Boiled Leafy Greens,