Chorta

Chorta is a traditional Greek wild greens dish that celebrates the vibrant flavors of seasonal vegetables, often enjoyed with a drizzle of olive oil and a squeeze of lemon. This nutritious and wholesome dish is a perfect vegetarian lunch option that is both refreshing and satisfying.

Ingredients

• Dandelion greens - 200 grams
• Chicory - 100 grams
• Purslane - 100 grams
• Olive oil - 3 tablespoons
• Lemon - 1 (juiced)
• Garlic - 2 cloves (minced)
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the dandelion greens, chicory, and purslane under cold water to remove any dirt or grit.
2. In a large pot, bring salted water to a boil. Add the greens and cook for about 10 minutes until tender.
3. Drain the greens in a colander and let them cool slightly. Squeeze out excess water gently.
4. In a large bowl, combine the cooked greens, minced garlic, olive oil, lemon juice, salt, and black pepper. Toss gently to combine.
5. Serve the chorta warm or at room temperature, drizzled with extra olive oil and lemon juice if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K, which support immune function and skin health.
• High in antioxidants and anti-inflammatory compounds that may reduce the risk of chronic diseases.

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