Greek Greens - cooking recipe
Ingredients
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2 lbs fresh greens (such as Swiss chard, dandelion, or mustard greens)
3 tablespoons fresh lemon juice
6 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
Preparation
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Cut away any tough stems from the greens and discard.
Wash the greens thoroughly and cut any very large leaves in half.
Bring a large pot of lightly salted water to a boil.
Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
Place greens in a baking dish, using a fork to loosen and separate the leaves.
In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
Pour over the greens.
Serve warm or room temperature.
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