Boiled greens in general, either wild or domestic, generally dressed in olive oil and lemon or vinegar. Greeks love them; some will even drink the water the chorta was boiled in. Vlita is perhaps the most popular, at least the one you usually get in tavernas, but spinach, chard, nettles, sorrel, dandelion greens are others. Wild greens, foraged in the country or the mountains, are άγρια χόρτα, (agria chorta).
Back in the 1970s and 80s, it was always fun to see how Greek menus translated χόρτα, and wonder how many English-speakers ever dared to order 'Grass Hill'.
Image by paukertova