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.