Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Greek Greens
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
