Recipe courtesy of Mary Sue Milliken and Susan Feniger
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25 min
15 min
10 min
4 to 6 servings



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. 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.

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