Prepare The Vlita:

1. Cut the stems of the Vlita leaving only the tender part of the stem where most of the leaves are attached. You can keep the stems, remove their threads with a knife and boil either separately (or with some zucchini for example). You can boil them together with the Vlita, adding them to the pot 10 minutes before you add the Vlita, or simply discard them.
2. Cut off the tips of the leaves. Skip this step if using very young and tender Vlita.
3. Soak the Vlita in plenty of cold water for about 5 minutes. This way any unwanted guests will detach and float on top. Transfer to a strainer and then rinse well.

Cook The Vlita:

1. Bring a large pot with about 4 liters of water to a boil (see note 1 below). Add the salt and once the water is boiling dip the Vlita in. Press them to sink underwater as they will float on top. To cook properly you need to press them to submerge underwater every now and then.
2. Boil for no more than 8-10 minutes. Until the stems are tender but not mushy.
3. Drain the Vlita in a strainer and then add the strainer to a large bowl with cold water. Let them sit for a few minutes until cooled. Then remove the strainer from the water and let the Vlita drain inside the strainer.
4. Cut the Vlita a bit smaller.

Serve The Vilta:

1. 1. With garlic oil. Mix the garlic cloves with 4-5 tablespoons extra virgin olive oil and drizzle over the Vlita. Season with pepper and serve with grilled bread and a few drops of red wine vinegar if you like.
   2. With lemon or vinegar. Drizzle Vlita with extra virgin olive oil and then add a few drops of either freshly squeezed lemon, or red wine vinegar. Season with ground pepper.
   3. With Feta Cheese. Crumble some feta cheese and toss on top of the Vlita or serve with a small piece of feta cheese on the side.