In the kitchens of Crete and across Greece, leafy greens are more than just a side dish, they are a way of life. Known broadly as horta, these wild or cultivated greens are prepared with almost ritualistic simplicity: gently cooked, dressed with high-quality olive oil, and finished with a squeeze of fresh citrus. This tradition lies at the heart of the Mediterranean diet, where vegetables are not an afterthought but the foundation of daily meals.  This sautéed […]