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Active time
20-35 minutes
Total time
20-35 minutes
4 servings

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

  1. Trim and wash the greens. Coarsely chop.
  2. Bring a large pot of water to a rolling boil, season generously with salt, and drop in the greens. Boil until tender. Times will vary depending on the greens, with chard and beet greens taking about 8-10 minutes and kale, mustard, collard or turnip greens taking about 20-25 minutes. There’s nothing magical about the timing. “Tender” is entirely up to you.
  3. Drain and serve drizzled generously with olive oil, and seasoned with salt and vinegar.
  4. Serve warm or at room temperature or cold.

Recipe adapted from Diane Kochilas; Content and photo courtesy of Oldways.


Calories: 140
Fat: 8g
Saturated Fat: 1g
Sodium: 210mg
Carbohydrate: 15g
Fiber: 6g
Protein: 7g

Yield: 4 servings

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