Greek Boiled Greens with Lemon Oil

Ingredients

• 1.5 lbs leafy greens (spinach, chard, kale, or a mix), roughly chopped
• ⅓ cup extra-virgin olive oil
• 1 whole lemon (juiced)
• 2 cloves garlic cloves, minced
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil, about 8 minutes.

2. 2

   Add greens in batches, pushing them under water as they wilt. Total cook time ~5 minutes until very tender.

3. 3

   Drain in a colander, pressing gently to remove excess water without crushing the greens.

4. 4

   Warm olive oil with minced garlic in a small pan over low heat for 90 seconds until fragrant, then remove from heat.

5. 5

   Transfer drained greens to a serving bowl, pour garlic oil and lemon juice over the top.

6. 6

   Season with salt and pepper, toss once, and serve warm or room temperature.

Tools you’ll need

• large pot
• colander
• small saucepan
• wooden spoon
• serving bowl

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