| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | lb | Mixed greens, * see note |
| Salt | ||
| 3 | T | Olive oil |
| 1 | T | Lemon juice |
| Fresh ground black pepper |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Leafy, seasonal varieties such as spinach, swiss chard, escarole, chicory, dandelion greens, etc. Rinse the greens thoroughly in cold water and trim and discard stems and wilted or tough leaves. Salt the greens lightly and cook, covered, in the water clinging to the leaves. When the greens are just tender, drain and transfer to a bowl or chopping block. With a sharp knife, cut through the greens a few times, shredding into very broad strips. In a salad bowl, combine greens, olive oil and lemon juice. Season with pepper to taste and toss gently to blend flavors. Serve warm. Serves 6. Posted to Master Cook Recipes List, Digest #96
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 69mg
Potassium: 362.8mg
Carbohydrates: 4.8g
Fiber: 3.2g
Sugar: <1g
Protein: 2.3g