What are boiled wild greens called in Greek cuisine?

Boiled wild greens in Greek cuisine are called horta. The word broadly refers to edible leafy greens, especially wild plants gathered from fields and hillsides, which are boiled or blanched and served with olive oil and lemon.

Horta is not one specific botanical species. The mixture changes with region, season, and what a forager finds. Common greens include vlita, a form of amaranth; radikia, or chicory; dandelion; wild chard; purslane; fennel; and various edible members of the sow-thistle family. This variety explains why two plates of horta can look and taste quite different.

The greens are typically cooked until tender, drained, cooled, and dressed simply. Their flavor may range from mild and grassy to distinctly bitter, with lemon and olive oil balancing the bitterness. They can be served as a salad, side dish, or part of a mezze spread.

Vleeta and radikia are therefore not competing general answers: they are particular greens that may be included in horta. Spanaki means spinach, which can be cooked similarly but does not name the broader Greek preparation.