1 bunch of Amaranth greens (about the size of
a bouquet of roses)
2 cups water
extra virgin Greek olive oil
juice of half a lemon
- Fill your kitchen basin with water. Chop your greens and place in the water to soak and release it’s sand and dirt. Repeat the process until the water is no longer sandy or dirty (usually 2 or 3 times).
- Rinse your Amaranth and a large pot on your stovetop, add water and bring to a boil. Add enough salt where you can taste it and once the water returns to a boil, add the thicker stemmed pieces in first. Allow them to steam/simmer for 4 minutes. Now add the remaining (thin stemmed pieces and leafs) to the water steam/simmer for another 2-3 minutes or until just fork-tender.
- Empty your boiled vlita into a large colander and run cold water over it until cooled to warm and allow to drain.
- Lower to medium and simmer for approx. 15 minutes or until the stems are fork tender.
- Empty into a bowl and add some extra virgin olive oil, juice of half a lemon and toss to coat well. Adjust for seasoning with salt.
- Serve warm or cold with fish or seafood or with a dollop of Skordalia on top.