Horta vrasta

Greek homes frequently eat boiled greens, which are known as "horta vrasta" in Greek. Typically, lemon juice and olive oil are used to garnish the meal. In the past, wild greens were used in Greece. Greens are often eaten across the Mediterranean region, and a high intake of them is an essential but sometimes ignored aspect of the Mediterranean diet. The majority of wild greens are incredibly strong in antioxidants. According to one research, several wild greens had higher antioxidant levels than blueberries.

According to research, they retain antioxidants better when cooked than other meals, even if part of their antioxidant content would be lost throughout the process. Since nearly any leafy green vegetable may be used, you can still enjoy this dish even if you do not reside in the Mediterranean region. Endive, dandelion greens, spinach, mustard greens, or chicory are some examples of common greens. All leafy greens are high in fiber and vitamin K while being low in calories, however, the precise nutritional content may vary depending on the type of greens you choose. Furthermore, nitrates in the diet may be found in good amounts in all leafy green vegetables. A diet high in nitrates from vegetables has been linked to reduced blood pressure and a lower risk of glaucoma, according to recent research.