Lemony Greens

a tried and true recipe

This is a great way to use up a bunch of greens right away, and have them on hand in the refrigerator for a quick side dish, or to take to work or a picnic. Great in summer because it cooks quickly and can be eaten chilled.

• 1 bunch kale (dandelion or chard would work)
• juice of 1/2 lemon
• salt and fresh ground pepper to taste
• extra virgin olive oil
• 1 t grated ginger (optional)

Chop kale into small pieces (some folks discard stems but I chop them very finely). Place in a large pot with 1/2 cup water. Cook about 5 minutes, until greens are tender but not overcooked. Strain off pot likker (you can drink this). If eating later, rinse the greens under cold water to shock and halt cooking. Toss greens with lemon juice and seasonings, and drizzle with olive oil. Can be eaten hot, at room temperature, or chilled. -- JillW - 29 Jul 2010