Recipe - Greek Greens

2 pound Fresh greens; such as Swiss
chard, dandelion, or
mustard greens
3 tablespoon Fresh lemon juice
6 tablespoon 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 MCRecipe Digest V1 #1009 by Meg Antczak
meginny@frontiernet.net on Jan 14, 1998