Last week I shared my standard recipe for boiled vlita and it’s still getting clicks and positive feedback. Greeks and those that enjoy Greek food simply love their boiled greens – horta at large.
Vlita is a type of horta and there are many others (too many to mention). In local markets here (Toronto), I can find it as amaranth at Asian markets and some have seen it as Callaloo at Jamaican markets. If you’re lucky, you have some growing in your garden and if you’re wanting some vlita in your garden – ask a Greek to share some seeds to plant next Spring.
Today, I am sharing a new vlita dish – accompanied by boiled potatoes, zucchini, topped with tomato puree. Of course there’s extra virgin olive oil and the kicker – crumbled Feta on top.
This dish is also made all in one pot -another nod keeping the kitchen activity to a minimum during a hot summer day. This was a delicious side dish and I think I’ll make another bowl today.
Vlita With Tomato & Feta
Course: SidesCuisine: Greek, MediterraneanDifficulty: Easy4
servings5
minutes40
minutesIngredients
2lbs of vlita, rinsed
3 large ripe tomatoes
3 medium potatoes
2-3 medium sized zucchini
extra-virgin olive oil
sea salt to taste
crumbled Feta cheese
1/2 cup sliced green onions/scallions
Directions
- Place a large pot on your stovetop and bring to a boil. Add a good amount of salt (like if you were cooking pasta) and add the potatoes, tomatoes and zucchini. Cover, reduce to a simmer and boil for 20-25 minutes or until potatoes are fork tender. Take out the tomatoes and zucchini and reserve on a plate. Cook potatoes until fork-tender and take out of the water and reserve as well.
- In the same pot, add the vlita and boil for 10-15 minutes or until just tender. Empty your vlita in a colander and allow to drain.
- Peel the skins off your potatoes and place on the bottom of a large plate (or platter) and break them into pieces with a fork. Place the zucchini around the outside of the plate/platter and drizzle with olive oil and season with salt.
- Place the drained vlita and half of your scallions on top of the potatoes. Peel the skins off the tomatoes and place into a plate and mash with a fork.
- Season with salt, drizzle with olive oil, top with crumbled Feta, remaining scallions and serve.
3 Responses
Xorta are the best! Light yet filling and this version is delicious! Super healthy, keep the options coming- thank you!
I love your added details about the vlita- we were discussing what the term meant yesterday. Thanks for sharing all your insights and delicious recipes!
Cathy
He Peter! O wow, I don’t know if you remember me, but my site used to be called Junglefrog Cooking back in the day. I was browsing through some old posts and came upon a comment you leave all the way back in 2010 (!!) and thought I check out if you are still doing the site. And how cool to see you’re now giving cooking lessons as well.
Anyway, lovely to see your site again!
Kind regards
Simone
I do remember you Simone, nice to hear from you!