Frixos Personal Chefing




Simply boiled and served with lemon, vinegar and oil.


 See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Vlita – Amaranth Greens

Prep Time20 minutes
Cook Time2 hours 15 minutes
Course: Side Dish
Cuisine: Greek
Servings: 6 People


  • 2 Bunches Vlita – Amarinth Greens , well washed
  • 30 ml Balsamic vinegar
  • 30 ml Lemon Juice
  • 4 tbsp EVOO , Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Start by cutting the big stems and cutting them in 5cm length pieces. Keep aside separate from the leaves.
  • Place a large pot or casserole filled with water on high heat. When it heats up add the stems and cook for 5’. Remove and place into a bowl filled with ice cold water to stop the cooking.
  • In the same pot add the leaves and allow to soften and wilt. Make sure that they are submerged in the water and cook for 3-4’. Remove from the pot and place into a coriander to drain.
  • Serve while pouring the vinegar, lemon juice and oil, while seasoning with the salt and pepper
  • Then drop in the cut leaves, toss well, cover with a lid and allow to soften and wilt for 3’. Uncover, pour the balsamic vinegar and toss for a minute more.
  • Remove from the heat and place in a bowl to serve.
Leave a Reply
Recipe Rating


Privacy Policy