BOILED VLITA (PURPLE AMARANTH / GUERNSEY PIGWEED)
And yes, why not? This is the most delicious boiled summer salad with the entire summer garden on your plate. You can combine this edible green everything with meat, fish, a quick omelet, with plain boiled eggs, with a little feta or Cretan rusk bread.
When my grandmother was boiling vlita, it was never just vlita. She would add fresh garden zucchini, potatoes, green beans, maybe green peppers for aroma, plenty of olive oil and plenty of lemon. It’s a feast of aromas and flavors.
Whatever else she cooked vlita was always on the table. If no food was left over from the previous day, Grandpa would boil two eggs and have a little rusk bread and that was his breakfast with a glass of wine. Coffee was drunk after 10 in the morning. You see, grandma woke him up at 5 to go to his fields, feed his animals and he wanted something to satisfy him before he left. This was the Cretan breakfast - the leftover food from the previous day.
Let us introduce to our table this wonderful and healthy green which is now in abundance and let's combine it with other vegetables.
1 kg of vlita
Clean the vlita, cut the stalks to the point where they are tender. Wash very well and let them strain.
In a saucepan of salted water, boil the zucchini and potatoes until they are cooked. (You can add green beans, carrots, peppers.)
Add the vegetables and leave to cook, depending on your taste requirements.
Remove the vlita and vegetables onto a platter. Drizzle with olive oil and lemon. This food can be kept in the fridge for two days.