Boiled Greek Greens with Olive Oil and Lemon

What you need

• 1 kg (2 lb) dandelion greens or chard, amaranth greens also work
• 1 tbsp salt, for the water, plus a pinch to finish
• 3 tbsp extra-virgin olive oil
• 1 lemon, half juiced, half cut into wedges
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Fill a sink or large bowl with cold water and plunge the greens in. Swish, lift them out and change the water. Repeat until no dirt settles at the bottom.

2. 2

   Trim off any tough or yellowed stems. Leave tender stems in, as they are part of the dish.

3. 3

   Bring a large pot of water to a rolling boil and add the salt.

4. 4

   Push the greens into the pot and bring the water back to a boil.

5. 5

   Simmer uncovered until the stems are tender when pierced, 10-15 min for dandelion, 5-8 min for chard.

6. 6

   Drain well in a colander, pressing lightly so the greens are not watery.

7. 7

   Spread the greens on a platter while still warm.

8. 8

   Dress with the olive oil, the juice of half the lemon, a pinch of salt and the black pepper, and toss gently.

9. 9

   Serve warm or at room temperature with the lemon wedges on the side.

Imported from mediterraneansavor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.