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
- Trim and wash the greens. Coarsely chop.
- 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.
- Drain and serve drizzled generously with olive oil, and seasoned with salt and vinegar.
- Serve warm or at room temperature or cold.
Recipe adapted from Diane Kochilas; Content and photo courtesy of Oldways.