Simple Boiled Greens Salad

Serves 4

Irene

Using greens growned in the spring is best.

Simple Boiled Greens Salad

Ingredients

1 ½ pounds fresh green vegetables leaves such as: spinach, bok choy, Swiss chard, kale, collard, dandelion, amaranth or mustard leaves

Water

Salt

Extra Virgin Olive Oil

Lemon Juice or Red Wine Vinegar

Instructions

Trim and wash green vegetables leaves. Coarsely chop large leaves before or after cooking. In a large pot bring water to a rolling boil on high heat. Add salt and drop in the leaves. Reduce heat, boil until tender, about 5 - 10 minutes. Drain and serve drizzled generously with olive oil, salt and lemon juice or vinegar. Serve warm or cold.

Hints: 

Use young tender leaves, such as dandelion leaves or wild chicory leaves available in the spring.

Keep water and use in soups and sauces.

Mustard leaves are bitter, discard water.

Freashl picked greens

Spinach boiled and drizzled with oil and juice of a lemon.