Greek Wild Greens Recipe (Xorta): Foraged Food That Feeds Body, Memory, and Soil

Rooted in the mountains of Greece and passed down through generations is an incredible dish called xorta—Greek wild greens. They’re a seasonal ritual, a taste of ancestral wisdom, and a staple of the traditional Mediterranean diet. In this post, I’m sharing my Yiayia’s favorite version with boiled dandelion greens, plus the cultural history, health benefits, and seasonal variations of this nourishing, foraged food.

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In my Yiayia’s kitchen, there is always a pot quietly simmering. A tangle of wild greens, olive oil glistening nearby, and lemons waiting to be sliced. This is xorta—humble, nourishing, and utterly essential.

She learned it from the women in her village, who learned it from the women before them. In the mountains of her village in Central Greece, this was a way of life. You went out with a makeshift basket and a knowing eye, gathering what the land was offering that day. Not too much—just enough to feed the family. You boiled the greens, doused them in fresh-pressed olive oil, added a squeeze of lemon, and that was dinner.

It still is.

What Is Xorta?

Xorta (χόρτα) means "greens" in Greek, but it also points to a whole category of foraged edible plants—dandelion, amaranth, chicory, purslane, mustard greens—whatever is growing wild and well. They’re picked when tender, cleaned with care, and simply boiled or steamed. A drizzle of extra virgin olive oil, a splash of lemon juice, a bit of sea salt—that’s all it needs.

Xorta is deeply tied to traditional Greek cooking, especially in the villages, where seasonal, local, and whole-food eating was simply called "food."

A Foraging Tradition Rooted in the Greek Mountains

In the rural regions of Greece—like the Mani Peninsula or the Zagori villages—most homes had no need for kale or packaged baby spinach. People gathered what was growing along the hillsides. Foraging has always been a tradition.

My Yiayia often tell stories about walking through the brush, gathering horta with her village sisters. They knew which greens soothed the belly, which ones helped with spring fatigue, which ones brought the blood back to your cheeks.

In this way, xorta became more than nourishment. It was a way to stay in rhythm with the seasons, to honor the land, and to remember where you came from.

Seasonal Varieties of Xorta

One of the most beautiful things about horta is how it shifts with the turning of the year.

Spring to Early Summer: Dandelion Greens (Radikia)

Sharp and cleansing, dandelion greens are prized in spring when the body craves lighter, bitter foods that support detoxification and digestion. Their slight bitterness pairs beautifully with olive oil and lemon.

Late Summer: Vlita (Amaranth Greens)

Softer and more tender, vlita grows like a weed in most Greek gardens. It’s abundant in late summer and has a mild flavor that needs very little to shine.

Fall to Winter: Chicory, Mustard Greens, Wild Spinach

As the weather cools, heartier greens take center stage—slightly more bitter and grounding, just right for warming soups or slow, quiet meals.

Tip: Look for vlita or dandelion greens at your local Mediterranean grocery store, farmers' market, or in the wild if you have safe foraging knowledge.

Nutritional Benefits of Greek Wild Greens

You'll often find these green as a side dish and they just so happen to be some of the most nutrient-rich foods available.

• Packed with minerals: calcium, magnesium, iron, potassium

• Rich in antioxidants: help fight inflammation

• Support liver function: especially bitter greens like dandelion

• Aid digestion: traditional medicine long embraced their healing nature

• Aligned with the Mediterranean diet: plant-based, seasonal, full of healthy fats

This is food as medicine—without needing to say it.

Why Xorta Still Matters

In a world spinning faster each day, xorta brings us back to the slow things. To the hillsides where our grandmothers walked. To a kind of nourishment that provides nutrients but emphasizes roots, memory, and presence.

Making xorta isn’t complicated. But the act of making it—the washing, the boiling, the dressing with care—is a quiet kind of devotion.

This dish lives in my body the way it lived in my Yiayia’s. It reminds me that simple food, lovingly prepared, holds the power to heal and connect.

Greek Wild Greens Recipe (Horta Vrasta)

Ingredients

• 2 bundles of wild dandelion greens (horta)

• 1/3 cup extra virgin olive oil

• 1–2 lemons, juiced (adjust to taste)

• Sea salt or Himalayan pink salt, to taste

Directions:

1. Wash with care (but not too much fuss): Rinse the horta thoroughly under cold water, using a strainer or soaking them in a bowl until the grit settles. Repeat a couple of times if needed—wild greens love to cling to the earth they came from (and that’s part of their magic).

2. Boil gently: Bring a medium-large pot of water to a boil. Add the horta and reduce to a simmer. Boil for about 15–20 minutes, or until the greens are tender but still vibrant. You can also steam them if you prefer a gentler method.

3. Drain and dress simply: Transfer the greens to a serving bowl. Drizzle with olive oil, squeeze over fresh lemon juice (start with one, taste, and add more if desired), and finish with a sprinkle of salt.

4. Serve warm or room temp:Horta is humble, forgiving, and delicious whether just cooked or cooled down a bit. Eat it on its own, or pair with crusty bread and a wedge of vegan feta or grilled mushrooms for a simple, nourishing meal.

This Greek Wild Greens recipe lives in my body the way it lives in my Yiayia’s. It reminds me that simple food, lovingly prepared, holds the power to heal and connect. Preparing xorta is a quiet kind of devotion—a return to the land, to family, to something more timeless than trend.

If this recipe resonates with you, we’d love to see your version. Share your plate on social media, tag us @ConsciousVeganKitchen_, and let us know what greens you used. Or leave a comment below and tell us—what did xorta awaken in you?