Horta 
Dandelion salad from Greece

Dandelion leaves are nutritious, rich in vitamins and useful for relieving many liver, gallbladder and kidney problems. They also improve digestion.

Horta is a very popular dish that is served all over Greece. Horta can be made with steamed, fried and raw greens-the cooked version is the least bitter and the most acceptable to the North American palate. Boiled greens are also common in Greece, though they are less nutritious this way. 

Horta can be served raw or it can be combined with other greens and other vegetables. If you pick your own dandelions, collect fresh, young leaves in the early spring before the plant flowers and turns bitter. Make sure that the plants have not been sprayed with pesticides. 

Ingredients
15 young dandelion leaves 
1 small onion 
8 black olives 
2 tablespoons olive oil 
1 tablespoon apple cider vinegar or lemon juice 
Salt to taste 

Directions

Steam the dandelion leaves and onion until soft. Add olives and top with the oil and vinegar or juice.
Season with salt. 

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