This Greek recipe is for greens (horta) with lemon-olive oil dressing (lado lemono).
Use at least a 1/2 lb. of uncooked greens per person (kale, escarole, collared greens, arugula, swiss chard, mustard greens, frisee, curly endive, dandelion greens, etc).
1/2 cup (or a little < 1/2 c.) olive oil
1/4 c. fresh lemon juice
pinch of salt, black pepper
Wash the greens well, through several rinses. Bring a large pot of water 3/4 full to a boil. Be sure to remove the heavy rib sections and leaf stems from the leaves of the coarser greens (kale, collard greens, chard, etc). Add greens to the water, and parboil uncovered until tender (3-8 minutes, depending on type of greens). Meanwhile, stir together the ingredients for the dressing, adding salt and pepper to taste. Once tender, remove greens from heat, and drain well. If you want to eat the greens cool rather than room temp or warm, run the tender greens under cool water, bringing the post-parboil to a full stop – be sure to drain them a second time, or gently squeeze or press the water from the greens. Serve dressed with the ladolemono.