Horta - Greekstyle Cooked Wild Greens

This is answer to a recipe request and I'm glad that they requested it. I love greens and this looks like a great new way to eat them.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 lbs  dandelion greens or 2 1⁄2 lbs chard leaves or 2 1⁄2 lbs  beet leaves or 2 1⁄2 lbs  collard greens or 2 1⁄2 lbs escarole
• 1⁄2 cup extra virgin olive oil
• 2 -4  tablespoons red wine vinegar or 2 -4  tablespoons lemon juice
•  salt, to taste

Directions

1. Wash and trim the greens.
2. Fill a large pot halfway with water and add salt.
3. Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
4. Drain and cool.
5. Place greens in a serving bowl.
6. Mix olive oil, vinegar or lemon juice, and salt to taste.
7. Toss cooked greens with dressing.
8. Serve at room temperature.
9. Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.