Wild, Lemony Greek Greens
Wild, Lemony Greek Greens: Soak, blanch, then drizzle with olive oil and lemon for a vibrant side dish.
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Cooking tools:
- Stove
- Pot
- Colander
- Tongs
- Slotted spoon
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2 pounds dandelion (swiss chard, kale, or any leafy green)
- 1 medium lemon
- 1/4 cup extra virgin olive oil
- salt
- pepper
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