Healthy and tasty recipe that originates from Greece, with braised greens and zucchini tomato. It is one of our favorite recipes and we would like to share with you.

I could barley contain my delight, when at the market this week, I found some vlita (βλήτα) (otherwise known as amaranth). It is my absolute favourite wild green, closely followed by glistrida (γλιστρίδα) (otherwise known as purslane). And guess what? There was some of this too at the market.

These two beautiful greens always take me straight to summers spent in Greece, where my lovely husband first introduced me to the delights of these greens. We would puchase them at the morning market and serve them for the evening meal, outdoors in the warm summer night air, on a table under a fresh green grapevine trellis.

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