Greek Vlita (Amaranth Greens) – Boiled and Dressed with Olive Oil & Lemon

Method

1. Trim the vlita: cut off the tough lower stems, keeping only the tender part where most leaves are attached. You can peel the thicker stems with a knife and boil them separately (e.g., with zucchini) or discard them. If you want to boil them together with the leaves, add the stems to the pot 10 minutes before the leaves.
2. Cut off the very tips of the leaves (skip this if the vlita are young and tender).
3. Soak the vlita in plenty of cold water for about 5 minutes so any dirt or insects float to the surface. Transfer to a strainer and rinse well under running water.
4. Bring a large pot with about 4 liters of water to a boil. Add the salt. Once boiling, add the vlita and push them down so they are submerged (they tend to float). Stir occasionally to ensure even cooking.
5. Boil for 8–10 minutes, until the stems are tender but not mushy.
6. Drain the vlita in a strainer, then place the strainer into a large bowl of cold water. Let them cool for a few minutes. Remove the strainer from the water and let the vlita drain well.
7. Cut the vlita into smaller pieces with a knife.
8. For garlic oil: mix the grated or pressed garlic with 4–5 tablespoons of extra virgin olive oil. Drizzle over the vlita, season with pepper, and serve with grilled bread and a few drops of red wine vinegar if desired.
9. For a simple lemon or vinegar dressing: drizzle the vlita with extra virgin olive oil, then add a few drops of fresh lemon juice or red wine vinegar. Season with ground pepper.
10. For a feta version: crumble some feta cheese over the vlita or serve with a small piece of feta on the side.