Eating like a Cretan: The rollout: Step Two: Kermit is green and so should you

By the second day of my adventure in Crete I was introduced to the delicious and incredibly healthy horta (XOPTA in Greek). Horta is not one food, but a whole group of greens that are picked fresh in the mountains and eaten daily. Most of the horta I ate was cooked in olive oil either by itself or with potatoes and was served with fresh bread which I would dip in the oil swimming on the plate. It can also be blanched and put on salads or just eaten raw (although it tends to be somewhat on the bitter side. The amazing thing about horta is that it is revered in Crete and here in America we try to kill it every chance we get. You see, horta, for the most part are the weeds that drive us crazy in our gardens and yards. Some examples of horta include: wild mustard greens, chicory, and dandelion greens. Purslane is often thought of as horta, it isn’t, yet it is also eaten in great quantities in Crete.

Horta is high in many nutrients including Omega-3 fatty acids. We will go into more detail about horta later, but first here is your challenge to add to the original challenge.
Challenge #2
Eat 5 fruits and vegetables per day with one serving of horta included. Every day.

Horta includes: Dandelion greens, mustard greens, kale, chicory, beet greens, spinach, collard greens, curly endive.

Recipes on their way!

Also, below is an article about horta from the L.A. times
http://www.latimes.com/features/food/la-fo-calcook1-2009apr01,0,7805735.story?page=1

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