Greek Greens

Name: Greek Greens
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: european
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

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

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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.