| 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
<meginny@frontiernet.net> on Jan 14, 1998
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”