1½ pounds (approximately) of sweet or bitter greens of choice: Rainbow Chard, Kale, Collards, Sweet Dandelion, Chard, or bitter greens such as mustard greens, bitter dandelions and the whole range of wild chicories
Salt to taste
2 tablespoons (approximately) Extra-virgin Greek olive oil
Lemon juice or red wine vinegar
Recipe adapted from Diane Kochilas; Content and photo courtesy of Oldways.