Horta - Greekstyle Cooked Wild Greens - cooking recipe

Ingredients

2 1/2 2 1/2 lbs collard greens or 2 1/2 lbs escarole
1/2 cup extra virgin olive oil
2 -4 tablespoons red wine vinegar or 2 -4 tablespoons lemon juice
salt, to taste

Preparation

Wash and trim the greens.
Fill a large pot halfway with water and add salt.
Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
Drain and cool.
Place greens in a serving bowl.
Mix olive oil, vinegar or lemon juice, and salt to taste.
Toss cooked greens with dressing.
Serve at room temperature.
Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.