Yield: 4 Servings
|2 pounds||Fresh greens; such as Swiss chard, dandelion, or mustard greens|
|3 tablespoons||Fresh lemon juice|
|6 tablespoons||Olive oil|
|Salt and freshly ground black pepper|
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@...> on Jan 14, 1998