I am devoting this month to greens, glorious greens, which are available in great variety in Greece and are prepared in countless ways in Greek cooking. To these eyes the brightest thing around right now in Greece are the mountains of greens that glisten and flutter at the farmers’ markets or in the wild. Greens come into season after the first rains of the fall. Wild greens are at their peak now, in January and through April, then start to wither or go to seed. In summer. There are very few wild greens, but among them is one of the healthiest, purslane, and amaranth, which grows wild all over the country and which Greeks call vlita.
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