Braised Amaranth leaves (Vleeta) in light tomato sauce - The King of Summertime Greek greens!

Vleeta or Vlita (Amaranth leaves) is a kind of "horta" (greens) that during the Summer months are very popular around Greece and my personal favourite of all the kinds we have! There are two types in Greece, the red-leafed (or wild grown) and the green which is the cultivated variety. Vleeta are popular not only because of their smooth texture and sweet flavour but also because they are so versatile! My favourite version is the classic recipe where Vleeta are boiled and served as a salad dressed with olive oil and lemon juice or malt vinegar (which, in my opinion, suits them better than the lemon). A lot of people, though, cook them in other ways too. My mother, for example, when she has any leftover vleeta she cooks them in the skillet along with butter and crumbled feta cheese and they are delicious!!! In various areas the vleeta can be part of the filling for various pies instead of using spinach and elsewhere, like the islands, often you'll find them braised along with courgettes, potatoes and/or runner beans. Today's recipe is inspired by the Cretan cuisine and things could not be simpler and easier! Just a few ingredients are enough to have a very tasty vegetarian meal, light and nutritious at the same time! If you have the chance to find Amaranth leaves abroad don't hesitate to cook them at least once in the Greek way and you'll see that I was right

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
1 Kg of amaranth leaves (net weight after discarding the hard stems)

5-6 tbsp of extra virgin olive oil

1 large white onion, finely chopped

2-3 cloves of garlic, minced

2 large ripe but firm tomatoes, finely chopped (no seeds)
100-150 gr. of feta cheese, crumbled (optional)

salt
black pepper

Method:
Put plenty of water in a large pot, season with salt and when the water comes to the boil throw in the greens. Blanch for only 3-4 minutes and then transfer in a colander. Rinse under cold water so to keep the vibrant green colour and leave to drain well.

In a spacious heavy-bottomed skillet warm the oil in medium heat and when ready sauté the onion and the garlic for 5-6 minutes, often stirring with a spatula until they are wilted and shiny.

Add the chopped tomato and after stirring a few times add the amaranth leaves in and season with salt and pepper.

Stir thoroughly, turn the heat down to medium-low and simmer until the liquids are absorbed and the food is left only with a nice tomato sauce.

Take off the heat and allow to rest for 10-15 minutes before serving. They can be served either warm or cold.

Note:
If any feta cheese is used, then add it to the food just a couple of minutes before the end of cooking and stir with the spatula.