Cold Lemony Greens

1. 1

   Bring a large pot of water to a boil and salt it (or you can steam the greens over an inch or so of boiling water).

2. 2

   Cook the greens until tender, from about 3 minutes for spinach to up to 15 for the stems of tougher greens like collards.

3. 3

   Drain well, then wrap in plastic or place in a covered bowl and refrigerate (you can leave them in the fridge for up to 2 days).

4. 4

   Or cool by plunging them into ice water or running under cold water.

5. 5

   Squeeze excess moisture from the greens, then chop them coarsely.

6. 6

   Toss with olive oil, lemon juice, salt, and pepper, then taste and add more of anything necessary.

7. 7

   Serve immediately, with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.