Prep 15 mins
Cook 10 mins
From the Foodnetwork, posted for ZWT6.
- 2 lbs fresh greens (such as Swiss chard, dandelion, or mustard greens)
- 3 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- salt, to taste
- fresh ground black pepper, to taste
- Cut away any tough stems from the greens and discard.
- Wash the greens thoroughly and cut any very large leaves in half.
- Bring a large pot of lightly salted water to a boil.
- Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
- Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
- Place greens in a baking dish, using a fork to loosen and separate the leaves.
- In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
- Pour over the greens.
- Serve warm or room temperature.
This was a nice, easy, and flavorful way to prepare some lovely Swiss chard and mustard greens that I got fresh from the garden. I did use pepper (since I love it on everything). I do think the key to making this is to not overcook your greens. Thanks for sharing this. Made for ZWT6 by a RedHot Renegade.
Delicious, easy greens. Pretty painless way to get vegetable servings! ZWT6
We love horta! (this is what greens are called here) and this is really how we make them. Your greens have to be very fresh and lightly-boiiled so all the nutrients don't boil away. Didn't add the pepper - we don't put pepper on our salads. Thanks.