Chorta (wild herb vegetables)

Chorta literally means grass. In Greece, this is the name given to all leafy plants. In spring and autumn, people on Ikaria collect fennel, dandelion, vlita and many other of the island's more than 2,600 different types of herbs. Of course, many herbs also grow in Germany. Dandelion and nettle are particularly recommended. Apart from their positive health-promoting properties, this power vegetable also tastes super delicious! I enjoy it as a starter or for dinner, as I personally avoid bread as much as possible.

As an alternative you can also use spinach or romaine lettuce.

Here I show you my favorite recipe for ikariot chorta.

Ingredients (the list can of course be varied and expanded in many ways):

I deliberately do not give any quantities, as it is a matter of taste which herbs you want to add more of.

• fennel leaves

• dandelion

• romaine lettuce

• Onion

• Avramidis® olive oil 100 years

• feta cheese

• salt and pepper

• Leander's Wild Oregano

• If desired, a little lemon

Preparation:

The herbs or lettuce are cut into strips and sautéed in a pan with a little olive oil. The onion is cut into medium-sized pieces and added to the pan with the herbs and sautéed until translucent. Finally, crumble a piece of feta cheese and sprinkle it over the vegetables. Let the whole thing simmer with the lid closed until the cheese has melted. You can then season it with a little salt, pepper and maybe a little lemon and enjoy.

Bon appetit!

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