Vlita Amaranth Greens Recipes

VLITA (AMARANTH GREENS)

Steps:

• Harvest the top part of your plant, stem and leaves. As well, cut off any large stems, with their leaves, shooting off of the main core stem. Leave at least part of the main core stem so that your plant will continue to grow.
• Cut off the excess leaves. Our parents like to cut the tops off the large leaves and discard them; they toss them in their garden for compost. Cut the stems into 3 inch lengths and keep the remaining leaves intact. You are not looking for small bite size pieces. Separate the stems from the leaves as they will require different cooking times. (It's fine that your stems will likely still have some leaves attached).
• Rinse your vlita very well until the water runs clear.
• Bring a large pot of water to a boil. Add about 1 teaspoon of salt for every pot of water. When the water is boiling, add the stems and cook over medium heat until they are fork tender. The time can vary, depending upon the freshness and maturity of your vlita, about 7 to 10 minutes.
• When the stems are almost ready, add the leaves. Continue to cook for another 3 to 5 minutes, until your leaves are soft, but still vibrant green.
• Pour the contents of your pot into a colander set in your sink. Immediately rinse with some cold water to stop the cooking and to keep the vibrant green color of the vlita.
• To serve, toss with olive oil and red wine vinegar to taste. Any vlita which you will not eat immediately should not be dressed with vinegar and oil.
• If you wish to freeze some vlita, simply place serving size portions in freezer bags, remove excess air, and store in the freezer for several months. To serve, defrost the Vlita, and simply bring a pot of water to a boil, pour the contents of the freezer bag into the water and cook until heated through. Toss with olive oil and red wine vinegar and serve immediately.
• Enjoy!