This is a preview of the content in our Greek Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play



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 chórta 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'.

Vegetables, greens and pulses

Text © Dana Facaros

Image by paukertova