On one of my first trips to Crete I was given a side dish at a local restaurant of leafy greens drizzled in olive oil and lemon juice and was amazed by the flavour that such a humble dish could offer. When I quizzed the chef about the greens used, I was surprised by his response, “It’s Horta, local weeds”. Resigning myself to being able to sample this tasty dish when only in Greece, I was surprised to realise only recently that these weeds are actually wild dandelions, and they hold some interesting benefits.
The following blog post by Helen and Billie at Mia Kouppa takes you through the complete topic of selecting, cooking, serving and storing Horta (Χόρτα) in the traditional way.
low carb for life 
Reblogged this on Ritaroberts's Blog.
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