Even though autumn has settled in, there’s still plenty of green goodness to be found in Mediterranean kitchens. Late-season amaranth greens (known in Greece as vlita) are still in the markets, along with fresh spinach — the all-season favorite. With these two simple greens, food creators Madame Ginger (Marilou Pantaki) and Niki Pavlidou share wholesome, flavor-packed recipes perfect for everyday cooking.

Green is the New Comfort

Whether you’re returning to routine after summer or simply craving fresh, earthy flavors, greens bring both nourishment and energy to the table. They’re light yet satisfying, and when paired with Mediterranean staples like olive oil, lemon, and herbs, they become a complete, comforting meal.

Here are two delicious ways to put them to use: a creamy, lemony green risotto with tahini, and hearty chickpeas with spinach and lemon — a Greek-inspired twist on a plant-based classic.

Amaranth Greens Risotto (Vlíto-ryzo)

By Marilou Pantaki (Madame Ginger)

📍 Serves 4 | Prep: 15 min (+10 min resting) | Cook: 25 min | Difficulty: Easy

Ingredients

  • 1 medium onion, finely chopped
  • 3 spring onions, finely sliced
  • 1 carrot, finely diced or grated
  • 2 garlic cloves, thinly sliced
  • 1 kg amaranth greens (vlita) – tender leaves and stems only
  • 250 g medium-grain rice (such as Arborio or Carolina)
  • 800 ml hot vegetable stock (or water)
  • Juice and zest of 2 lemons
  • ½ bunch dill, finely chopped
  • 1 tbsp tahini
  • 5–6 tbsp extra virgin olive oil + more to serve
  • Salt and freshly ground pepper

Method

  1. Heat 4 tbsp olive oil in a large pot over medium heat. Sauté the onions and carrot for about 6–8 minutes, until soft and translucent. Add the garlic and cook for another minute.
  2. Add the amaranth greens and stir until they wilt down. Then stir in the rice and cook for 1–2 minutes.
  3. Pour in the hot stock, season with salt and pepper, cover halfway, and simmer gently for about 25 minutes, stirring occasionally. Add a splash more stock if needed.
  4. When the rice is tender and creamy, stir in the lemon zest and juice, dill, and tahini. Cook on very low heat for 2–3 minutes, then turn off the heat.
  5. Drizzle with the remaining olive oil, let it rest for 10 minutes, and serve with extra lemon and a sprinkle of pepper.

This vibrant, lemony rice dish is silky from the tahini, deeply aromatic from the dill, and makes a wonderful main or side dish — equally delicious warm or at room temperature.

Chickpeas with Spinach and Lemon

By Niki Pavlidou

📍 Serves 4 | Prep: 1½ hours | Cook: 30 min | Difficulty: Easy

Ingredients

  • 500 g dried chickpeas, soaked overnight (optionally with a pinch of baking soda)
  • 500 g fresh spinach
  • 1 large onion, finely chopped
  • 2 spring onions, finely chopped
  • 1 carrot, thinly sliced
  • 2 garlic cloves, minced
  • ½ cup extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper
  • A little chopped dill or parsley to serve

Method

  1. Drain the soaked chickpeas, rinse well, and simmer in fresh water for 1–1½ hours until tender but not mushy. Drain and set aside.
  2. In a large pot, heat the olive oil and sauté the onion and spring onions until soft. Add the garlic and carrot and cook for another minute.
  3. Stir in the cooked chickpeas and about 1–1½ cups of warm water. Season with salt and pepper and let simmer gently for 15 minutes to allow the flavors to blend.
  4. Add the spinach and cook just until wilted (5–10 minutes). Finish with lemon juice and a sprinkle of dill or parsley. Serve warm.

This simple, lemony chickpea stew is a staple of Greek home cooking — light yet nourishing, and full of flavor from the greens and olive oil. Pair it with a slice of crusty bread and a drizzle of extra virgin olive oil for the ultimate Mediterranean comfort meal.