What is horta
Horta (χόρτα) is the Greek word for greens, and in the kitchen it usually means edible leafy plants, often wild, that are boiled and served warm or at room temperature with olive oil and lemon. The word covers a wide mix of species, which vary by region and season.
Foraging for horta is a long-standing tradition in rural Greece. Food writers describe the practice as a way of eking out a modest diet of bread, cheese, olives and olive oil, one that continues today because people enjoy the flavor. The best-known season is the wetter months of winter into early spring, when many wild greens are at their best. Today, many city residents buy horta at weekly markets, where they can be pricey, rather than gathering them themselves.
Horta in a Greek restaurant
On a taverna menu, “horta” (or “horta vrasta”, boiled greens) normally means a plate of mixed boiled greens, served as a side or a light main course, dressed with olive oil and lemon and sometimes served with fish or grilled meat. Some menus list “wild greens” or “seasonal greens” instead.
What you receive depends on the season and the cook, and it may be a blend of several kinds of greens. If you are unsure, ask what is available that day. If you want something heartier, hortopita (a pie made with greens) is also commonly sold in bakeries, and appears in our guide to Greek street food dishes.
Common types of horta
Many species are called horta, and names differ between regions. Some commonly mentioned types include:
- Vlita (amaranth greens): mild and tender, often boiled and eaten with olive oil and lemon.
- Radikia (chicory or dandelion-type greens): slightly bitter, widely used and sold at markets.
- Stamnagathi (spiny chicory): a wild green associated with Crete, with a strong, bitter flavor.
- Zochos (sow thistle): a wild green often found in mixed horta.
- Mustard greens and wild rocket: peppery, used in mixed pots.
- Beet greens and chard (seskoula): cultivated leaves that are often used in pies.
- Purslane (glystrida): a succulent weed that grows among crops and is often eaten in salads.
Flavors range from sweet and mild to bitter and sharp, so cooks often mix several types in one pot.
How to cook horta
Basic boiled horta recipe
This method works for most greens, whether wild or cultivated.
Ingredients
- About 1 kg (2 lb) of mixed greens
- Salt
- Extra virgin olive oil
- Lemon juice
Method
- Wash the greens thoroughly in several changes of water to remove soil and grit. Trim any tough stems or roots.
- Bring a large pot of water to a boil and add salt.
- Add the greens. Tender types may need only a few minutes; tougher or more bitter greens take longer, up to 15 minutes or more. Taste for tenderness.
- Drain well, saving some cooking liquid if you want to drink it or use it in a soup.
- Serve warm or at room temperature, dressed generously with olive oil and lemon juice, and salt to taste.
It is common to serve horta with bread, feta, olives or fried or grilled fish.
Cooking endive Greek style
Endive and chicory are often cooked the same way as wild horta. Trim, wash and boil the leaves until tender, then drain and dress with olive oil and lemon. Some cooks add a little garlic or serve them with a spoonful of mustard or a few olives. Because endive can be bitter, a longer boil and plenty of lemon help balance it.
Using substitutes outside Greece
Wild Greek greens are hard to find elsewhere, and foraging abroad is a different matter. Reasonable substitutes include:
- Dandelion greens, chicory, escarole or endive for bitter notes
- Chard, beet greens or spinach for a milder base
- Mustard greens or arugula for a peppery edge
- Amaranth leaves, if you have access to a farmers’ market or an international grocer
A mix of mild and bitter greens gets closest to the balance of a Greek pot of horta.
Beyond the salad: hortopita and other uses
Horta is not only a side dish. Some other uses include:
- Hortopita: a phyllo pie filled with greens, herbs and sometimes cheese. Greens pies from Crete are known for using many different wild greens.
- Soups and stews: greens can be cooked with legumes, rice or potatoes.
- Egg dishes: wilted greens are sometimes cooked into omelets.
Other Mediterranean cooks treat greens similarly. Spanish spinach with chickpeas is in our guide to Andalusian food, and Croatian chard with potatoes and olive oil is in our Croatian vegetarian food article.
Pies like these overlap with the spinach and cheese pastries covered in our Greek street food dishes guide. Plain horta is also a natural side for fish or a plate of bread; see traditional Greek bread recipes for something to serve with it.
The cooking broth
In some Greek households the water used to cook the greens is kept and drunk warm or cold, with lemon juice added. Writers who describe the habit say they do it because they like the taste. It is a custom rather than a health prescription, and not everyone enjoys it. If you try it, note that the broth can be quite bitter or salty depending on the greens and how much salt you used.
Foraging cautions
Some wild plants look like edible greens but are not safe to eat, and local knowledge matters. Identification should come from an experienced forager or a reliable regional field guide, never from a single photo. Avoid gathering near busy roads or sprayed fields, check any rules on picking in the area, and cut leaves instead of pulling up the whole plant so it can regrow. If you are unsure of a plant, do not eat it.
Other classic Greek vegetables
Greek cooking also relies on a broad set of cultivated vegetables. Frequently featured examples include tomatoes, cucumbers, eggplant, courgettes (zucchini), green beans (fasolakia), okra, artichokes, peppers and onions. Many are cooked slowly in olive oil, as in briam (roasted mixed vegetables) or gigantes (baked giant beans), and eaten warm or at room temperature.
FAQ
What is horta in a Greek restaurant?
A plate of boiled greens, usually dressed with olive oil and lemon, served as a side or light meal.
What are the different types of Greek horta?
Vlita, radikia, stamnagathi, zochos, mustard greens, purslane and others, depending on region and season.
How do you cook endives Greek style?
Boil them until tender, drain and dress with olive oil and lemon, with salt to taste.
Can I use spinach instead of wild horta?
Yes, though the flavor is milder. Mixing spinach or chard with a bitter green such as chicory gives a closer result.