Xorta vrasta (boiled leafy greens) is a staple in Greek households and considered a superfood for a very good reason!
Greens are commonly consumed throughout the country, and a high intake of Xorta is a key component of the Greek diet, as many people add greens to their pites (pies), rice, pasta dishes and so forth.
Wild greens are extremely high in antioxidants, with a study showing that they contain more antioxidants than blueberries.
And although many argue that the antioxidant content may be lost during boiling, they actually retain antioxidants better than most foods when cooked.
If you don’t live in Greece, you can still enjoy Xorta, as you can use almost any leafy green vegetable you can get your hands on, including endive, dandelion (Radikia), spinach, purslane, beetroot leaves, chicory or amaranth (Vlita).
All these leafy greens are packed with vitamins and minerals as they are high in vitamin K, vitamin A, vitamin C, fibre, and potassium, plus low in calories.
Recent studies have shown that a diet rich in nitrates from Xorta can also lower blood pressure and reduce the risk of glaucoma. They are also very good for your heart.
The health benefits of Xorta really are second to none and they can be served as a side dish or as a meal with some protein. All you need to do is boil your greens, add a pinch of salt, drizzle with good Greek olive oil and lemon and you are ready to serve this simple, and ever-so-healthy dish!