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
Variations: Add a cup of cooked white or garbanzo beans to the drained, hot greens. Top with grilled meat or fish. Sprinkle with crumbled feta cheese.
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