At many of our meals, we include some sort of a leafy green vegetable. Just like our grandparents, we know the value in serving horta at our table almost every day. What are "horta"? Simply said, the word "horta" stands to represent any one of the dozens of species of wild greens found throughout the Greek countryside. In some parts of Greece, horta may refer to endives, dandelions, vlita (amaranth), stinging nettles….the list goes on. The great authority on Greek food, Greek-American Diane Kochilas has an excellent article which lists many types of Greek horta. Click here to read this article.
In the summer, we are blessed with growing a vegetable garden so we can have the freshest varieties every day. But, in the other seasons, we rely on our nearby grocery stores to provide a variety of greens for us to purchase. Some markets have a smaller variety than others, but most have at least the basic green leafy vegetables. Over the past ten years in the Greater Toronto Area, many Chinese (and other Asian) supermarkets have opened up; although the majority of greens sold there are typical East Asian ingredients such as bok choy (which means "white vegetable"), it is not uncommon to find vlita (often referred to as "Red Spinach" (it is actually amaranth), endives or fennel.
Many Greek people find it important to include the dark leafy green vegetables for their rich nutritional profile, in addition to their wonderful flavours. Leafy green vegetables are packed with Vitamins A, C, E, and K. They are also known for their cleansing properties. Have you noticed that one of the latest trends is making "Green Smoothies" every day? That means make your fruit smoothie, and add a dark leafy green to it! You get the treat of having a smoothie, with all the nutritional benefits of the greens. This category of vegetables is so versatile that you could add greens to anything or you can eat them on their own. Today, we chose to prepare a flavourful, nutritious and easy to prepare dish.
When we go to the store, we try to find the greens that have a flavour that matches other foods being served. Matching flavours means that you have to know what flavour each of the vegetables has. If we are looking for a subtle, gentle flavour, we may choose kale, boo choy, or rapini. They are mild greens that pick up any seasonings very well. If we want a unique, but not overpowering flavour, we may choose Swiss chard, spinach, or collard greens. All of them have similar properties that can enhance a dish or can stand on their own. If we are looking for something more significant in flavour, then we may consider endives or dandelions. Both have a peppery, almost bitter bite to them, and stand up against other mild foods. We encourage you to be adventurous in the greens that you choose, so that you can find the ones that best suit your tastes and your needs.
Our entry for today includes red dandelions. Red dandelions are actually not dandelions but members of the chicory family and are more widely known as Italian dandelions. They are similar in colour to red swiss chard and vlita, but have the strong, bitter bite of green dandelions. If you are in a field someplace, you could just pick your own from the ground, as did our ancestors, but in the interim, when there is snow, we found that going to the grocery store was much easier.
We really need only water and greens (with some salt in the water) to make this dish. But, someplace in history, Greeks started enhancing the flavour of greens with lemon juice and oil. If you are following the strictest fast with no oil, then eliminate that from your final dish. The greens are versatile enough to be boiled and eaten, boiled and have lemon added, or boiled and combined with your own ingredients. Today, we are choosing to add a little oil and lemon at the end. But, let's start at the beginning… step one.
For this recipe, you will need the following:
Some greens of your choice (in this case it is red dandelions),
a bit of salt,
lemon juice,
oil, which is optional depending on the strictness of the fast
We chose greens that were American grown (Texas). Other regions of the world also grow dandelions as a crop. Please refer to the following link to see where they are produced in North America as a commercial product. Click here.
First, start by cutting off the lowest part of the stems. These can become very stringy and chewy, and not good to eat. Some people like the stringiness and leave the stems intact. We chose to cut off the bottom two inches (5 cm), closest to the point where the bunch becomes leafy. This way, we get the benefit of the tender part of the stems, and we get to focus on the leafy part of the vegetable. You can cut wherever you are happy, trying to maintain the length of the dandelion.
Then, wash the dandelions very well. There are many stems and leaves, and small bugs can hide in there easily. In fact, while we were taking these photos, a small bug crawled out on to the counter top. We should have taken the bug's picture, but were a little startled and went to the automatic mode of screaming and washing the bug down the drain. It was not very nice, was it? So, wash the dandelions very well!
In a pot, boil some water and add some salt to it. Some people add the salt at the beginning of the heating process, which then lengthens the amount of time needed to bring this water to a boil. Others boil the water, and then add the salt after the boiling point is reached. You want to have salted boiling water to cook the dandelions because it is the salt that will help maintain the beautiful green colour of the leaves. The water should not be as salty as pasta water, but should have enough salt to be tasted.
Make sure the water is at a rolling boil. This means that you will see all the big bubbles surfacing in the water. Then, put the dandelions into that boiling water.
You have the choice to cover the pot or not. We cover the pot to make sure that the water comes back to the boiling point quickly, so we can judge the cooking time more accurately. Allow the dandelions to boil for 7-10 minutes. You are going to look for a few key points to know if they are cooked.
First, see how limp the stem has become. You want the dandelion to flop over when you hold it up. The more limp the stem, the more the dandelion is cooked.
Second, check the colour of the leaf. You do not want to see that murky greyish-green colour of the overcooked horta. If you watch the pot boil, you will initially see the green colour get brighter and richer, then, a moment after that perfect colour, the vegetable will look overcooked. It really is a fine line! That's why we want you to watch the pot boil.
Lastly, you will see the water change colours. When we started the cooking process, the water was clear as water is. As the dandelions cooked, the water became increasingly tinted greenish. By the end of the cooking process, the water was the colour of vegetable juice -- rich greenish yellow. That is a sure sign that the dandelions are done and you have a vegetable to eat and a broth to drink! It's like a one pot meal!
To finish the dish before serving, you can keep this simple and clean. You may choose to serve the dandelions just with the broth, as is out of the pot. That is the most simple and easiest way. Or, you could choose to add a squeeze of lemon juice on top. When you opt to put lemon and oil on the greens, put the oil first to make a nice coating, then squeeze the lemon juice second to enhance the flavour. This will not affect the colour of the vegetable, as long as the oil is on there first.
You can serve the broth with the dandelions in a bowl or you can save it for later and drink it like an evening tea. There are some people who will put this liquid in a jug (kanata in Greek) in the fridge and have a drink every morning, or use it in their smoothies and/or oatmeal. Really, the cooking liquid is as versatile as the dandelions themselves!
Source of image: http://orthodoxchurchquotes.files.wordpress.com/2013/07/st-john-climicus-3.jpg
“The first stage of this tranquility consists in silencing the lips when the heart is excited. The second, in silencing the mind when the soul is still excited. The goal is a perfect peacefulness even in the middle of the raging storm.”
– St. John Climacus
Source of quote: http://orthodoxchurchquotes.com/category/sayings-from-saints-elders-and-fathers/st-john-climicus-of-the-ladder/
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