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[edit] Ingredients
2 |
pounds Fresh greens |
|
(such as Swiss chard, dandelion, or mustard greens) |
3 |
tablespoons Fresh lemon juice |
6 |
tablespoons Olive oil |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Cut away any tough stems from the greens and discard. Wash the greens thoroughly and cut any very large leaves in half. Bring a large pot of lightly salted water to a boil. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water. |
Step 2 |
Place greens in a baking dish, using a fork to loosen and separate the leaves. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper. Pour over the greens. Serve warm or room temperature. |
Step 3 |
[edit] About Greek Greens
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