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October 30, 2013

Wild Edible Greens

A mix of bitter greens with a touch of lemon makes a divinely inspired and delicious dish

  • Wild field greens are truly divinely inspired. iStock

Serves 4 to 6

3 1/2 quarts (3 ltrs) water
2 tablespoons sea salt
1 tablespoon red wine vinegar
2 1/2 lbs. (1125g) mixed greens, such as Swiss chard, mustard greens, dandelion greens, arugula (rocket) or escarole (endive)
Lemon wedges
Splash of lemon juice
Extra virgin olive oil (optional)

Rinse the greens in several changes of cold water. Trim and discard stems. In a large pot, bring the water, salt and vinegar to a boil. Stir in the greens. When the water returns to a boil, reduce the heat and simmer for about 15 minutes or until the greens are tender. Remove from heat and drain in a colander, pressing down lightly with a spoon to remove liquid. Serve on a large platter and garnish with lemon wedges. Splash lemon juice over greens and drizzle with a little olive oil, if desired. Serve warm or cold.

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