Cooked Greens(Spinach, Escarole, Chicory, Endive Or Dandelions) - cooking recipe

Ingredients

2 to 3 lb. greens
3 onions, cut into slivers
1/2 c. oil
salt and pepper

Preparation

Clean greens, removing roots and any wilted parts.
Wash several times in a large amount of water.
Boil greens in enough salted water to cover.
(Spinach is an exception; use just a small amount of water in cooking spinach.)
Cook until tender.
Remove from heat and drain thoroughly.
When cool, squeeze to remove all water.
Brown onions in oil, cooking slowly.
Add greens and seasoning to onions and toss lightly.
Serve warm or cold.
Lemon juice may be added for a tart flavor.