Master these and you will always have the making of a great dish. Add white beans or feta — or both — for a more substantial meal. Top with a piece of grilled meat. Stir in some sauteed onions and poach an egg on them. You get the idea.
In spring, go crazy with foraged greens. In winter, there are markets full of kale and collards (sometimes little else). You’ll need a lot — they boil down substantially — but greens are still a relative bargain.
The olive oil, on the other hand, don’t skimp on that.
Wild, Lemony Greek Greens
Ingredients
- 2 pounds dandelion swiss chard, kale, or any leafy green
- 1 medium lemon
- 1/4 cup extra virgin olive oil
- salt and pepper
Instructions
- Wash the greens well. Place in a large sink full of water and let soak. Then carefully remove, rinse and soak again. Drain and rinse again.
- Trim off any tough stems or old leaves.
- Fill a deep, large pot with plenty of water and one teaspoon of sea salt. Cover, place over high heat and bring to a boil.
- Place the drained greens in the water. Do not cover the pot.
- Boil for about 10-15 minutes, until the greens are tender but retain some bright green color.
- Turn off the heat. Remove the greens from the water with tongs or a slotted spoon. Place in a serving bowl.
- Just before serving, drizzle with a healthy slug of olive oil, cut the lemon and squeeze the juice over it all. Season with salt, toss and serve.
Notes
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