Angie, 'wild field vegetables' are otherwise known as Horta.
This is what Aglaia Kremezi --a journalist, writer, photographer and food columnist- says about it....
"Every day, the ingenious Greek cook manages to create a new, interesting and delicious dish from the same few, humble ingredients. Let’s take horta –the wild or cultivated greens— as an example: Horta are steamed or blanched and made into salad, simply dressed with lemon juice and olive oil; they are sautéed with onions or garlic and supplemented with homemade pasta or cheese to make a more substantial meal. Greens are also added to a flour-based soup or porridge to feed the family, or mixed into batter and fried to make patties. When meat or poultry are available, the greens can be added to it and finished with avgolemono, the delicious egg and lemon sauce, to create a Sunday meal. And, of course, the various greens are the base of many pies, large or small, baked or fried. The most famous are the large pies baked in Metsovo, on the extreme northwest, while very popular are also the small fried greens turnovers of Crete. Both dishes contain seven or more different varieties of horta, each complementing the other in flavor and aroma."
Here is another short article I found...
"The healthiest thing you can eat in Greece are the hortas, or wild greens which if you come in the winter and spring you will see women picking by the side of the road. In the summer they eat vleeta which is wild amaranth and has been eaten since ancient times. In the winter they eat horta, which can be any one of a number of wild greens. Horta is usually a little bitter but is still delicious. Wild greens are boiled and then served with olive oil and lemon and are high in anti-oxidants as well as vitamins and minerals. "
Eileenx
