Greek · side
Horta Vrasta (Boiled Wild Greens)
Horta Vrasta (Boiled Wild Greens) reads citrus 6.9, sourness 6.3 and salinity 3.4 on Palate's 0–10 flavor X-ray — a Greek side, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.5 / 10
- Sweet & Fruity — 1.8 / 10
- Sour & Bright — 8.8 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 3.5 / 10
- Aromatic & Spice — 2.6 / 10
The measured notes (of 18)
Citrus 6.9 · Sourness 6.3 · Salinity 3.4 · Richness 3.3 · Herbaceous 2.5 · Bitterness 1.7 · Umami 1.6 · Fruity 1.4 · Sweetness 1.4 · Floral 1.2 · Earthy 1.1 · Nutty 0.5
What's in it (5)
- 1 1/2 lbs wild greens
- 1 lb chicory
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- salt to taste
Time & effort: about 35 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 27.4 kcal, 1 g protein, 0.2 g fat, 6.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Wash greens thoroughly and boil in salted water for 10-20 minutes until tender but not mushy.
- Drain well and dress generously with olive oil and lemon juice.
- Serve warm or at room temperature.
Dishes with a similar flavor shape
- Tabbouleh — Lebanese
- Carciofi alla Giudia — Italian · Rome
- Ají Casero con Aguacate — Colombian
- Couscous Salad — Middle Eastern
- Ensalada de Aguacate (Avocado Salad) — Cuban
Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.