Recipe - Insalata Cotta (Cooked Mixed Green Salad)

3 pound Mixed greens; * see note
Salt
3 tablespoon Olive oil
1 tablespoon Lemon juice
Fresh ground black pepper

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