Boiled Amaranth greens with Greek Garlic Sauce -

Boiled Amaranth greens with Greek Garlic Sauce aka vrasta Vlita with Skordalia
BY: Greek Cooking Made Easy
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Serves 3-4 persons
Amaranth fresh greens or Vlita (or just horta) in Greek, are delicious, sweet Greens that are usually eaten as a beautiful, simple warm Salad!
In this recipe, I show you a traditional way to serve them by accompanying them with the delightful Politiki Skordalia i.e. Garlic Sauce (name originated from the Greeks of Constantinople or "Poli", todays Istanbul).
This type of Skordalia, made with bread and walnuts, goes so well with all kinds of boiled vegetables hence this combo.
You can serve the boiled greens either cold or warm together with the sauce. They make a wonderful, simple meal. Let's find out how to prepare them.
Suitable for vegans and fasting.

INGREDIENTS:
Ingredients for the Skordalia:
125 gr / 4.4 oz / 4 slices white or brown, stale Bread, weighed without crust
cup / 60 gr / 2.1 oz Walnuts
2 Garlic Cloves
1/3 cup / 80 ml Extra Virgin Olive Oil (EVOO)
35 ml / 2.5 tbsp. red wine Vinegar
Good quality coarse (kosher) Salt (I used Cypriot salt)
Optional: Some sweet Paprika powder

Ingredients for the boiled Amaranth:
500 gr / 1 lb 2 oz Fresh Vlita Greens (Amaranth)
cup / 60 ml Extra Virgin Olive Oil
Sea Salt
Lemon juice from 1/2 lemon and 1/2 lemon for garnishing
2 lt. / 8 cups Water for boiling


BY: Greek Cooking Made Easy
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125 / 4,4 oz / 4 , ,
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35 ml / 2,5 ..
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500 / 1 lb 2 oz
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1/2 1/2
2 lt. / 8 .
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