It makes for comforting and nourishing fare - which is well followed by planning your next summer holiday to Greece. Not as a side to anything, but as the actual meal. We are going to pile it on. See below. VLEE-ta (in Greek βλίτα or βλήτα) is one of the varieties of “horta” or greens, which both leaves and tender shoots, are boiled and served as a salad, well known in Greek cuisine for its high nutritional value. Salad Bar. Quick, easy and so very good! When is the last time you had boiled spinach for supper? last updated – posted 2018-Feb-19, 12:48 pm AEST posted 2018-Feb-19, 12:48 pm AEST User #682393 106 posts. 4 Epohes, Gerakini Picture: "Vlita", Greek greens. I love to use both of these summer greens to make this beautiful braised dish. When just picked and lightly cooked, its subtle, delicate flavor even makes it a candidate for the poor man’s asparagus title: neither bitter nor sharp like some winter greens; nor silky sweet like beet tops. When is the last time you had boiled spinach for supper? Well, if you're Greek, then the… If you can’t do it every day, add them weekly. Amaranth is boiled for salads, which are served either hot or cold and dressed with olive oil and lemon juice or like my Papou, he used vinegar. the dish remains popular in greek villages. They are also simmered together with zucchini. Cretan vlita, asparagus flavoured wild greens which are boiled and then tossed with olive oil and lemon. I was stopped four times and they were surprised to hear that I knew the name and that I intended to sauté it in olive oil with garlic. Horta are leafy green vegetables or wild greens and vlita is one of these. It has a sweet taste and invariably it is the green that is used for the big bowl of horta you may have ordered at a Greek taverna in the summertime. The nature of horta, or Greek greens. Serve vlita with a dollop of Scorthalia overtop, and then add a sprinkling of dried Greek oregano and a drizzle of olive oil as garnish. When just picked and lightly cooked, its subtle, delicate flavor even makes it a candidate for the poor man’s asparagus title: neither bitter nor sharp like some winter greens; nor silky sweet like beet tops. It’s sort of a vegetable stew, very healthy and very easy to make! Just do it. Vlita (βλήτα): Vlita is the Greek name for Amaranth (Amarantus blitum), this is the most popular green in summer, which is used in boiled salads but also cooked in summer vegetable stews, especially with zucchini. Wash your greens thoroughly in sink a few times over, to rinse away any soil. Well, if you're Greek, then the… Marina at the horta table. Like, that was the only thing on your plate. (check both my separate recipes) 33. Different health complaints can call for different types of Horta and in differing amounts. Aug 17, 2018 - Vibrant vlita! Jun 12, 2019 - Vibrant vlita! As I continued my way down the aisle, the vlita was attracting a lot of attention, but from people of Greek heritage, not Italians. Vlita βλήτα is accompanied by boiled potatoes and zucchini, and dressed in olive oil and lemon juice. Daily life on a greek island through the eyes of a local-alien, still 'foreign' even after 40 years residence. Like, that was the only thing on your plate. We love them! More stock photos from this artist See All. It is a sort of celebratory meal for hearalding the start of summer. And no, that wrinkly lettuce on a cheeseburger doesn’t count. We love them! When braised, the greens are soft and tender and full of immune-boosting nutrients. Uses. How to forage outside in the yard. Not as a side to anything, but as the actual meal. Amaranthus viridis is eaten as a boiled green or as a vegetable in many parts of the world.. All year round you can find wild greens of dandelions, chicory or wild lettuce. Or a plate piled high with steamed collard greens? It is very close to the taste of a summer green vegetable that is called “vlita” in Greek. Vlita belong to the Amaranthus Viridis species and, they are weeds that multiply easily and quickly. We love them! Or a plate piled high with steamed collard greens? Greek basil. Identifying Greek Greens (Vlita/Horta/Amaranth) Archive View Return to standard view. Vlita is never eaten raw due to its tough stems. They are rich in vitamins and poor in calories, therefore they form a perfect light meal. Quick, easy and so very good! Vibrant vlita! A couple of them mentioned the word horta. Too much bread, too many sweets, cheeses, meat etc. Greek cuisine is full of wild greens. Not as a side to anything, but as the actual meal. The more water they get the more lusher the leaves will look. Vlita, though, satisfies the virtually insatiable Greek craving for greenery, cultivated and wild. This leaf vegetable is commonly grown in gardens in Greece during the summer. Wednesday, 11 July 2018. The dish remains popular in greek villages. Monday to Saturday: 7:00am – 10:00pm Sunday & Public Hol. Well, if you're Greek, then the… - Check out Tripadvisor members' 7,654 candid photos and videos. DaveyA. - Check out Tripadvisor members' 6,581 candid photos and videos of 4 Epohes Not as a side to anything, but as the actual meal. In the Northeastern Indian state of Manipur, it is known as cheng-kruk; it is also eaten as a vegetable in South India, especially in Kerala, where it is known as kuppacheera കുപ്പച്ചീര. Amaranth is generally treated as a weed; a pest that most people — including gardeners — do their best to eliminate from their yards and gardens. Quick, easy and so very good! posted 2018-Feb-18, 1:57 pm AEST O.P. Not as a side to anything, but as the actual meal. From roadside weeds to heirloom greens: Any time you add greens to your diet, you’re doing your heart, joints, and your digestive system a favor. One of the most popular, which we usually enjoy eating during summer, is the amaranth greens, the “vlita” as we call them here in Greece. Vlita pr. Aug 18, 2018 - Vibrant vlita! Like, that was the only thing on your plate. posted 2018-Feb-18, 1:57 pm AEST ref: whrl.pl/Re58A5. Or a plate piled high with steamed collard greens? Or a plate piled high with steamed collard greens? Marina dresses the horta at Taberna Zephyros, Almiros - these greens soon to be our lunch . Well, if you're Greek, then the… I am looking to grow some Greek greens and … When is the last time you had boiled spinach for supper? I also start to turn to the one thing that makes me feel really good when I eat it: greens. 4 Epohes, Gerakini Picture: "Vlita", Greek greens. Like, that was the only thing on your plate. Visit them often for great prices and very fresh fruits and vegetables! Bring a large pot of water to a boil. The tomatoes give a sweet flavour to the otherwise bitter greens and bring balance to the dish. My father’s mother, unlike other housewives, used to boil her greens with tomatoes. Quick, easy and so very good! With some embarrassment, Panagiotis mentions my blog to his friends and before you know it, into the kitchen I go to whip up a dish that’s made almost entirely of ingredients from their land: garden ripe tomatoes, Acropolis Organics Olive Oil, fresh basil, a wild green that Greeks love to eat called Vlita (amaranth) and Kefalotyri cheese. : 7:00am – 10:00pm Closed only on Good Friday, Christmas Day and New Year A super green! local-kiwi-alien. This 'foreigner' is a local-KIWI-alien so there is a New Zealand flavour to my writing. The vlita is best cooked. … Discard any brown leaves. Called horta in Greek, greens are the go-to food … Around this time of the year, I start to tally up the excesses of the holidays. Place lid on pot and boil for about 20 minutes or until greens are tender. Save Comp. 4 Epohes, Gerakini Picture: "Vlita", Greek greens. Vlita, amaranth greens, callaloo...whatever you call it, we hope you love it. Tag: Greek greens Vlita (Βλήτα ή βλίτα) August 13, 2018 March 4, 2019 ~ miakouppa ~ 6 Comments. Cretan vlita, asparagus flavoured wild greens which are boiled and then tossed with olive oil and lemon. When is the last time you had boiled spinach for supper? Like, that was the only thing on your plate. Vlita (Amaranth) in Greek (βλήτα) and is one of the varieties of “horta” or greens known in Greek cuisine which are boiled and served with olive oil and lemon. Boiled Vlita Amaranth Salad - Vlita vrasta Salata BY: Greek Cooking Made Easy SUBSCRIBE to my YouTube channel to see all my delicious recipes! Participant reference: whrl.pl/Re58A5. Check my YouTube Video: Here. When is the last time you had boiled spinach for supper? Most of us get the picture. Carefully submerge the greens in the pot. We eat this dish for lunch or dinner as a salad. So let’s do this, let’s add some greens to our diets. Sophia recommends eating Horta, the Greek name for ‘wild’ greens at least once per week – more if you can. Photo above is the tranquil view from Pukehina Beach, Bay of Plenty, New Zealand. Vlita is the Greek name for green amaranth. A typical Greek seaside treat! Amaranth greens or Vlita in Greek can be found in the Spring and Summer season, on any weekly Greek open market (laiki)! … Enjoy this vegetarian Greek food recipe on its own or serve it alongside some grilled fish, either way it will satisfy the palate and appetite. Vlita - King of Greens Vlita - Amaranthus viridis . Or a plate piled high with steamed collard greens? People with even small gardens very often cultivate Vlita and enjoy them in summer. Aug 23, 2019 - Vibrant vlita! Quick, easy and so very good! Some varieties of the plant are grown as a grain crop for their seeds – which are very nutritious and can be made into flour – and amaranth flour is becoming increasingly well known as a nutritious alternative to wheat, especially in America. The chemistry of the wild green food of the eastern Mediterranean, its nutritional value and dietary advantages has become a major research topic in the twenty-first century. They can be boiled and eaten as a salad but they are also cooked with zucchini in a popular dish that is called “yiachni”. Especially during summer Vlita are one of the most frequently choices after Greek Salad when it comes to salad. - Check out Tripadvisor members' 7,651 candid photos and videos. A dead give away is from the leaves. Vlita, though, satisfies the virtually insatiable Greek craving for greenery, cultivated and wild. 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