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Prep time
40 minutes
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Cook time
10 minutes
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Serves
8
Author Notes
Greeks love vlita (Βλητα). The common name in English is slender amaranth or green amaranth.
Greek Bottagra, from Messolonghι is a fish roe that is better for this recipe. —elena antoniou
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Ingredients
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2 banches Vlita greens.
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3 table spoons olive oil.
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juice of one lemon
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70 grams thinly sliced preserved lemon.
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small red chilli diced. ( or pink peppercorns)
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14 thinly sliced Bottagra.
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sea salt.
Directions
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Wash and cut off the stalks up to the point where the leafy part begins. Cook in boiling water for approximately 15 minutes, then drain.
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Mix the remaining ingredients, except for the bottarga, to make the dressing. Once the greens reach room temperature, pour the dressing over them and toss well. Check if more salt is needed, and serve with the bottarga.
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