Thanks for the tip. I will pick some up tomorrow -- although i was hoping to find a minute to make it to the Atwater market for some fresh berries on my way to Lasalle. As for how to cook vlita, I cook it the same way (more or less) I cook dandelions or even rapini.
Big pot, heavy lid. Little bit of olive oil and garlic. Water on the leaves from having been well washed. Maybe a half-cup or more on the bottom, depending on the pot and the quantity of greens. (It's hard to say really. I go by feel.) Cover and keep on a low heat for about 45 minutes. Keep an eye on it, just in case it needs more water, or flipping/tossing.
Drizzle with lemon (and/or vinegar) and good olive oil.
Some people serve vlita with tzatziki or skorthalia, and bread of course. I sometimes crumble some feta on top. I almost always eat this stuff cold or at room temp.
By the way, there is a cheese here in Quebec I am cuckoo about. Cendrillon