Greek Horta
Greek Horta is a traditional dish of boiled wild greens, often foraged from hillsides and fields, and is a staple in Greek cuisine. It typically includes a variety of greens like dandelion, chicory, or amaranth, seasoned simply with olive oil and lemon juice. This humble yet flavorful dish reflects the Mediterranean diet's emphasis on fresh, plant-based ingredients.
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🍽️ Nutrition at a glance
Horta is low in calories (roughly 50-100 per serving) and carbohydrates, while being a good source of fiber, vitamins A and C, and minerals like iron and calcium. It's virtually fat-free until olive oil is added, which provides healthy monounsaturated fats.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 1.5 g |
| Fiber | 4 g |
| Sugar | 1.5 g |
| Sodium | 420 mg |
| Vitamin A | 8500 IU |
| Vitamin C | 45 mg |
| Vitamin K | 500 mcg |
| Folate | 180 mcg |
| Potassium | 600 mg |
| Magnesium | 55 mg |
| Iron | 2.5 mg |
| Calcium | 180 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, horta represents the Greek tradition of foraging and using seasonal, local ingredients, often passed down through generations. Nutritionally, its wild greens are packed with antioxidants and phytonutrients that cultivated vegetables may lack, making it a powerhouse of natural health benefits.
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AI estimate may be inaccurate · Terms