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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Cut away any tough stems from the greens and discard.
2. Wash the greens thoroughly and cut any very large leaves in half.
3. Bring a large pot of lightly salted water to a boil.
4. Add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
5. Drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
6. Place greens in a baking dish, using a fork to loosen and separate the leaves.
7. In a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
8. Pour over the greens.
9. Serve warm or room temperature.
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