Horta. It is a general term that means 'Greens' in Greek. Horta are a variety of greens, often wild, that we use as a side dish for most meals. In our house, we have been known to eat horta with breakfast, with lunch, for dinner, and as a staple food. They are easy, nutritious, and available EVERYWHERE!
Whereas some people think of the act of foraging as unsophisticated, the very nature of THE original Mediterranean diet (i.e. the Cretan diet) encompases foraging as a very practical, economical and delicious practice.
When we talk about Horta, sometimes we are talking about dandelions, sometimes rapini, mustard greens, chard, or amaranth. There are many green things that fit into the category. The easiest way to describe the group is anything green and leafy. But, when you go to the store, you usually won't just ask for horta, because each individual green does have its own name, so you can ask for it by name or you can pick a variety for different flavours. But, it is easiest to group them into a category called Horta.
In the past, we have made Hortopita (see Day 45, Holy Wednesday, 2013), which is a pie filled with wild greens. We used a variety then to get some different flavours and nuances into the pita. Some greens, like dandelions and endives, are more bitter in flavour and have a lingering taste to them. Other horta, like amaranth (vleeta), kale or rapini, are more mild, almost sweet in nature. And, others that bring a spicy peppery flavour, like arugula or endives. Knowing which one has which flavour can help you pick the appropriate green for any dish or for any meal. Perhaps you will pick which one variety you want to enjoy that flavour alone. For us, the most common horta for meals are dandelions and vleeta (amaranth). We keep them in the freezer after gardening season, and use them throughout the winter. If you don't have a garden, then you can follow in our ancestors' footsteps and find the horta on the side of the road, in the park, in the neighbour's yard… wherever you are.
Whereas some people think of the act of foraging as unsophisticated, the very nature of THE original Mediterranean diet (i.e. the Cretan diet) encompases foraging as a very practical, economical and delicious practice.
When we talk about Horta, sometimes we are talking about dandelions, sometimes rapini, mustard greens, chard, or amaranth. There are many green things that fit into the category. The easiest way to describe the group is anything green and leafy. But, when you go to the store, you usually won't just ask for horta, because each individual green does have its own name, so you can ask for it by name or you can pick a variety for different flavours. But, it is easiest to group them into a category called Horta.
In the past, we have made Hortopita (see Day 45, Holy Wednesday, 2013), which is a pie filled with wild greens. We used a variety then to get some different flavours and nuances into the pita. Some greens, like dandelions and endives, are more bitter in flavour and have a lingering taste to them. Other horta, like amaranth (vleeta), kale or rapini, are more mild, almost sweet in nature. And, others that bring a spicy peppery flavour, like arugula or endives. Knowing which one has which flavour can help you pick the appropriate green for any dish or for any meal. Perhaps you will pick which one variety you want to enjoy that flavour alone. For us, the most common horta for meals are dandelions and vleeta (amaranth). We keep them in the freezer after gardening season, and use them throughout the winter. If you don't have a garden, then you can follow in our ancestors' footsteps and find the horta on the side of the road, in the park, in the neighbour's yard… wherever you are.
 |
| Source of nutritional table: http://www.myfitnesspal.com/food/calories/generic-organic-red-dandelion-greens-raw-69354183 |
Source of image: http://www.specialtyproduce.com/produce/ProdPics/3906.jpg
So, if you have been out in the yard with an older Greek, you would have first-hand experience of picking the dandelions and vleeta from the garden. One of us was not familiar with the vleeta before marriage, and thought dandelions were something that you mowed over in the yard. In some households, if a person does not like the slightly bitter taste of horta (like my mother), than it is likely that is a food that isn't used much. Typically, if you don't like the bitter greens, you lean more toward spinach instead of any of the very wild ones. That's what my mother did, and to this day, when we say Horta she says, "Yuck."
For this recipe, you will need the following:1 bunch Horta
1 lemon
salt to taste
oil is optional
Before using any horta, wash it well. It is always amazing to see where the bugs hide, and where the dirt gets to in a plant. You have to make sure to separate all the leaves and feel them with your hands to make sure that you have washed off any undesirable particles. Remember, these are weeds. Everything that runs through your yard has touched these horta, and you don't know where those critters have been! Wash the horta very well!
Then, trim the horta to the size you want. Some people like the full stem and leaf in long, intact pieces. With dandelions, in particular, we prefer to trim some of the tough, thicker stem, and keep the leaves whole. This becomes a personal preference so you decide how much to trim or not.
Once the Horta are trimmed and washed, put them in a pot with boiling water. The water should be at a full rolling boil before adding the greens. Some people will put a dash of salt in the water to help keep the colour of the leaves green, instead of turning that brownish, overcooked colour. But, we want the liquid at the end of this recipe, so you have to decide if you want salty liquid or just slightly bitter and natural from the horta.
Place the horta in the pot of boiling water. Cover the pot. You want to try to keep as much steam inside the pot as possible. This helps in the cooking process. The horta cook faster if the pot is covered. And, you want to cook them to the point of being soft, but not brown and totally limp. The longer you boil the greens, the less green they are! But, cook them long enough to be soft and to cook through the stems. This should take between 5 and 10 minutes.
When the Horta are done cooking, transfer the greens to a serving dish by using tongs. This is so you can keep the liquid in the pot without draining the leaves through a colander, where all the cooking liquid goes down the drain (literally and figuratively).
Arrange the greens in the serving bowl. Then, with a splash of oil and a squeeze of lemon - and a dash of salt if you want, you can serve the greens as they are. You don't want to add too many things to horta so you can taste the horta. Traditionally, though, the splash of oil and lemon and a dash of salt enhances the flavour of any vegetable.
Holy Wednesday of Holy Week at Archangel Michael Greek Orthodox Church in Campbell, Ohio.
Source of video: https://www.youtube.com/watch?v=Ye_o4jaXP1M
No comments:
Post a Comment