Greek Recipes

Greek and Cypriot recipes

Wild greens (Horteri) Byzantine recipes


  • 2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard
  • 250 g dry onions, finely chopped
  • 300 g green onions, finely chopped
  • 1/2 cup olive oil
  • 1 bunch fresh dilllweed, chopped
  • 1 bunch fresh fennelweed, chopped
  • salt and pepper
  • Trim, chop and rinse greens.
  • Steam them in a large pot and drain.
  • In another pan, saute the onions and add to the pot with the greens.
  • Simmer over low heat with a little water.
  • Just before serving, stir in the chopped herbs, season with salt and pepper, to taste.
  • Serve with vinegar on the side, if desired.
  • Refrigerate unused greens.

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