Side Dish
Vlita (Boiled Amaranth Greens): A Greek Summer Classic
Original name: Vlita (Amaranth Greens) Boiled
About this dish
Vlita, or amaranth greens, are a beloved summer vegetable in Greece, often foraged from the wild or plucked from backyard gardens. When boiled until tender and drizzled with fruity olive oil and fresh lemon, they transform into a simple, nourishing side dish that embodies the warmth and simplicity of Greek island cooking.
Their earthy, slightly sweet flavor pairs beautifully with grilled fish, feta, or crusty bread. This recipe celebrates the golden hour light and the slow, mindful pace of a Greek summer meal.
Ingredients
UK and US measurements are both included for every recipe.
amaranth greens (vlita)
vegetable500 g
Imperial measurement: 1 lb
extra virgin olive oil
fat60 ml
Imperial measurement: 1/4 cup
lemon juice
liquid2 tbsp
salt
spice1 tsp
lemon wedges
otherfor serving
Method
Clean the greens
5 minutesRinse the amaranth greens thoroughly under cold running water to remove any dirt or grit. Trim off any tough stems and discard any wilted leaves.
Boil the greens
7 minutesBring a large pot of salted water to a rolling boil. Add the greens and cook for 5-7 minutes until tender but still vibrant green. The stems should be tender when pierced with a fork.
Drain and cool slightly
2 minutesDrain the greens in a colander and let them cool for a minute or two. You can gently press with a spoon to remove excess water, but do not squeeze dry.
Dress and serve
2 minutesTransfer to a serving platter. Drizzle generously with extra virgin olive oil and lemon juice. Season with salt to taste. Serve warm or at room temperature with extra lemon wedges on the side.
Equipment
- Large pot
- Colander
- Knife
- Cutting board
- Serving platter
Nutrition facts
Tips
- For the best flavor, use a high-quality extra virgin olive oil – it makes all the difference.
- Vlita can be served warm, at room temperature, or even cold as a salad. They keep well in the fridge for a day or two.
- If you can't find amaranth greens, you can substitute with spinach or Swiss chard, but the cooking time may vary.
Serving suggestions
- Serve as a side dish with grilled fish, lamb, or chicken. Also wonderful with feta cheese and crusty bread for a light meal.
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Recipe by
Eleni Demetriou
Specialises in Greek cuisineEleni Demetriou runs a food blog called 'Olive My Love'. She photographs every meal for 20 minutes before eating.
Describe yourself in three words: Romantic, slow, loves golden hour.