Stifnos greens and vlita with zucchini

A dish that pays homage to Crete’s summer vegetables and the island’s humble yet rich culinary tradition of wild greens. Stifnos greens, vlita (amaranth leaves), and zucchini tops are cleaned and lightly blanched before thick-cut potatoes and whole zucchinis are added. Once cooked, they are drained and served simply with olive oil and plenty of lemon juice.