Preparation:
* Leafy, seasonal varieties such as spinach, swiss chard, escarole, chicory, dandelion greens, etc.
Rinse the greens thoroughly in cold water and trim and discard stems and wilted or tough leaves. Salt the greens lightly and cook, covered, in the water clinging to the leaves.
When the greens are just tender, drain and transfer to a bowl or chopping block. With a sharp knife, cut through the greens a few times, shredding into very broad strips.
In a salad bowl, combine greens, olive oil and lemon juice. Season with pepper to taste and toss gently to blend flavors. Serve warm.
Serves 6. |
