Greek Greens

[Guest guest]

this is a staple in our house...always have a pot in fridge..

niccii

 

 

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Greek Greens

 

 

 

2 pounds Fresh greens

(such as Swiss chard, dandelion,

or mustard greens)

3 tablespoons Fresh lemon juice

6 tablespoons Olive oil

Salt; to taste

Freshly-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 recipe yields 4 to 6 servings.

 

Recipe Source:

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken

From the TV FOOD NETWORK - (Show # WT-1A44 broadcast 04-16-1998)

Downloaded from their Web-Site - http://www.foodtv.com

 

Contributor: Susan Feniger and Mary Sue Milliken

 

Yield: 4 servin