Cretan Chorta Salad – Wild Leafy Greens Recipe

Posted in on the 12th September, 2012

Ingredients

  • Radikia (Wild dandelions)
  • or Spinach
  • or Dandelion
  • Olive oil
  • Lemon
  • Salt

Cretan traditional salads made with cooked leaf vegetables also called salad greens or potherbs and in Greeks Chorta (khorta, χόρτα) or Horta salad.

In rural areas of Greece, housewives will collect any number of greens, between 80 different kinds of wild green vegetables which grow on Greek land depending and the season, usually of the dandelion or spinach type, to which they give the collective name horta.

The gathering of wild greens is a labour of love for the Cretan country housewife. She will be up at dawn, and often walk several miles through the olive groves in the mild spring weather, using a special knife to cut only the succulent leaves and leave the root intact for the following year.

Cretan Chorta Salad Directions:

These are blanched, boiled and served lukewarm or cold, dressed with olive oil and lemon, and is greatly esteemed. Most taverna offers a hórta salad, though this may be one of vlita or radikia, which are usually cultivated greens. Radikia is also the name used for wild dandelions.

Nutritional Information for Cretan Chorta Salad:

The Greeks believe that wild hórta (leaf vegetables) is of great therapeutic value in kidney ailments, and in taverna they will ask for a glass of the water in which it has been cooked.

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