With Kerry Kousiounis.
|May 2017||13/05 - 20/05||£595|
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Vlita is one of the many ‘greens’ or ‘horta’ that are eaten in Greece. it is commonly known as Amaranth and grows wild as well as being cultivated.
It has a firm texture and a delicious slightly bitter taste which i balance by adding onions. Other greens could be used for this recipe such as chard or spinach. remember that most shop bought spinach is very watery and will not need a great deal of cooking otherwise the omelette becomes runny.
Ingredients for 2 to 3 people.
Half large onion.
2 large handfuls of chopped amaranth leaves
3 to 4 eggs.
100 gms feta cheese diced into small squares.
Salt and black pepper to taste.
Finely slice the onion and fry in olive oil at a low to medium heat until browned and lightly caramelised. Remove the onion and add a drop more olive oil, turn the heat up and drop the chopped amaranth leaves stirring constantly until they begin to wilt a little (about two minutes). Add the onion back and mix in with the amaranth. I love olive oil so I’ll splash some more in to give that rich flavour. Crack the eggs directly into the pan, wait until the albumen starts to turn white and then carefully stir, trying to take care not to break the eggs yolks just quite yet. Once the egg white is well mixed in with ingredients, break the yolks and add the fetta. Again mix in the ingredients.
At this stage I finish off under a grill in the oven or you can continue cooking on a low heat on the hob.
Serve with fresh lemon, more olive oil and condiments of your choice.