| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Vegetables, Greek | 4 | Servings |
INGREDIENTS
| 2 | lb | Fresh greens; such as Swiss chard, dandelion, or mustard greens |
| 3 | tb | Fresh lemon juice |
| 6 | tb | Olive oil |
| Salt and freshly ground black pepper |
INSTRUCTIONS
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. Recipe by: TAMALES WORLD TOUR Posted to MC-Recipe Digest V1 #1009 by Meg Antczak <[email protected]> on Jan 14, 1998
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