2 pounds fresh greens, such as Swiss chard, dandelion, or mustard greens
3 tablespoons fresh lemon juice
6 tablespoons olive oil
Salt and freshly ground black pepper
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved