Greens especially during summer play a very important role to Greek diet. There are several varieties and their taste vary from bitter to sweet. Usually, we wash them thoroughly and boil them enough to soften and we consume them as a salad with olive oil and vinegar. Sometimes we eat them as a side dish with meat or fish.
Vlita belong to the Amaranthus Viridis species and, they are weeds that multiply easily and quickly. They are rich in vitamins and poor in calories, therefore they form a perfect light meal. Especially during summer Vlita are one of the most frequently choices after Greek Salad when it comes to salad. People with even small gardens very often cultivate Vlita and enjoy them in summer. They can also be found in farmer’s market in abundance and in low price.
In ancient Greece Vlita’s blossoms were sacred in honor of Artemis. It was believed to have therapeutic qualities and were used as tomb decoration. The 100 grams of Vlita contain only 20 calories and are rich in vitamin C & A, some of the vitamin B complex and iron, calcium, magnesium, copper, manganese, zinc, potassium, sodium and phosphorus.
They can enhance our immune system and have antioxidant anti-inflammatory action. They help constipation and are great for those who wish to lose weight. They can help control blood pressure and may help prevent heart diseases and strokes. Due to a specific type of vitamin E they can keep LDL cholesterol at low level. It is ideal for people with anemia because they are rich in iron.
Especially for people who are gluten intolerant or suffer from celiac disease, Vlita can be consumed without hesitation. A friend of my father’s has a garden and on Saturday I received a nice bag of Vlita ready to be boiled and consumed. If I was alone I would have boiled them and eat them just like that without second thought but with two men on board that was out of the question. Meat must be included. I thought of making something simple and quick as I was not in the mood for cooking.
Chicken and Vlita match perfectly especially if a nice easy gravy is topping them. It is a very easy and quick dish and if you cannot find Vlita where you are then spinach or any other boiled green is just fine.
- 1 kilo / 2lb vlita greens, cleaned thoroughly
- 3 chicken breasts, skinless, boneless
- 300 gr. / 11 oz. mushrooms, sliced
- ½ cup red wine + ½ cup more for the corn starch
- 2 cups chicken stock
- Salt, pepper
- In a pot add water and bring to boil.
- Add the cleaned Vlita and boil just until they start to become soft.
- Remove, drain and pour some tub water to stop them boiling.
- Cut chicken breasts in lengthwise in half.
- Salt and pepper them
- In a skillet pour some olive oil and sauté the breasts in medium high heat for a minute or two, leaving them semi ready (they will be cooked with the sauce as well).
- Remove and keep warm.
- In the same skillet pour couple of tbsp. of olive oil and sauté the mushrooms until they are soft.
- Add the ½ cup of wine and deglaze.
- Let it boil and reduce to half and pour the chicken stock, salt and pepper.
- Lower heat to medium and add the chicken breasts.
- Let it cook for ten to fifteen minutes and then add the rest ½ cup of wine with 2 tbsp of corn starch dissolved in it.
- When the sauce starts to thicken remove from fire.
- Serve with the greens on the side.
- 1 κιλό βλήτα, πλυμένα έτοιμα
- 3 φιλέτα στήθους κοτόπουλου
- 300 γρ. μανιτάρια, κομμένα σε φέτες
- ½ φλ. κόκκινο κρασί + ½ φλ. ακόμα για να διαλίσουμε το κορν φλάουρ
- 2 φλ. ζωμό κοτόπουλου
- Αλάτι, πιπέρι
- Σε μια κατσαρόλα προσθέτουμε νερό και φέρνουμε σε βρασμό.
- Προσθέτουμε τα βλήτα καθαρισμένα και βράζουμε μέχρι να αρχίσουν να γίνονται μαλακά.
- Τα βγάζουμε, τα στραγγίζουμε και τους ρίχνουμε νερό για να σταματήσει ο βρασμός.
- Κόβουμε τα στήθη εγκάρσια σε δύο μερίδες το καθένα.
- Τα αλατοπιπερώνουμε.
- Σε ένα τηγάνι ρίχνουμε λίγο ελαιόλαδο και σοτάρουμε τα στήθη σε μέτρια / υψηλή θερμοκρασία για ένα λεπτό ή δύο, αφήνοντας τα μισοψημένα (το υπόλοιπο μαγείρεμα θα γίνει με τη σάλτσα).
- Αφαιρέστε και να κρατήστε τα ζεστά.
- Στο ίδιο τηγάνι ρίξτε μερικές κουταλιές ελαιόλαδο και σοτάρετε τα μανιτάρια μέχρι να μαλακώσουν.
- Προσθέστε το ½ φλιτζάνι κρασί και σβήνετε με αυτό.
- Αφήστε το να βράσει και να μειωθεί στο μισό και ρίξτε το ζωμό, το αλάτι και το πιπέρι.
- Χαμηλώνστε τη φωτιά στο μέτριο και προσθέστε τα στήθη κοτόπουλου.
- Αφήστε τα να μαγειρευτούν για δέκα έως δεκαπέντε λεπτά και στη συνέχεια προσθέστε το υπόλοιπο ½ φλιτζάνι κρασί με 2 κ.σ. κορν φλάουρ διαλυμένες σε αυτό.
- Όταν η σάλτσα αρχίσει να δένει αφαιρέστε από τη φωτιά.
- Σερβίρετε με τα χόρτα.
