Every Greek has memories of Yiayias (grandmothers), Theias (aunts) and mothers going out to parks, woodlands, backyards to pick spring dandelions and other wild edible greens.

Collectively, these greens are called “horta” in Greek – literally grass but the more accurately they are wild foraged greens. To this day, many Greeks still go on a walk to look for these delicious and nutritious greens, loaded with fiber and iron.

The most well-known of these greens are called Vlita and many Greeks now plant/include them in their gardens.

The good news is that more markets are now selling Vlita. Here in Toronto, your best best for finding them is to look for them at an Asian supermarket. Look for them to be labeled as “amaranth”.

I did not invent the concept of “vlita with eggs” but my version is a damn good one – a unique one. My approach uses already cooked vlita, allowing for a quick meal fix.

Greeks love eggs and a dish like this would be prepared for dinner (but breakfast works as well).

Eggs are a great source of protein and contrary to what we used to believe – eggs are not high in cholesterol. Eat your eggs!

The vlita get a quick saute, some scallions are added, the eggs are added along with crumbled Feta and a delicious smoked paprika oil to make this rustic dish sing.

Vlita With Eggs and Feta

(serves 1 or two as meze)

Smoked Paprika Oil

1/4 cup extra virgin olive oil

1/2 tsp. smoked paprika

pinch of chilli flakes

2 cups cooked Vlita, drained well

3 scallions, thinly sliced

2-3 Tbsp. extra-virgin olive oil

1/3 cup tomato puree

2 large eggs

1/3 cup crumbled Feta

salt and pepper to taste

1. Grab a small jar, add olive oil, smoked paprika and a pinch of chilli flakes and seal, shake – done. Set aside.
2. Place a small non-stick pan on your stovetop over medium heat. Add the olive oil, scallions, tomato and sweat for 3-4 minutes. Add the vlita pinch of salt and pepper and cook for a couple minutes.
3. Make an opening in the middle of the pan and add your cracked eggs. Season with some salt and pepper.
4. Turn your heat down a little and cook your eggs until the whites are cooked.
5. Uncover, top with Feta and take off the heat. Spoon over some of the paprika oil, serve with crusty bread. Yes, eat out of the pan.

Make with Fresh Vlita: Saute in olive oil on high heat for 5-6 minutes then add scallions and tomato and follow the rest of the recipe.