• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds Fresh greens; such as Swiss chard, dandelion, or mustard greens

  2. 3 tablespoons Fresh lemon juice

  3. 6 tablespoons Olive oil

  4. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Recipe by: TAMALES WORLD TOUR Posted to MC-Recipe Digest V1 #1009 by Meg Antczak on Jan 14, 1998


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