- Ingredients
- 1-2 lbs. of dandelion greens, spinach, escarole, endives, swiss chard or whatever you like
- 1/2 tsp. of salt
- 1/4-1/2 cup of water
- 1/2 lemon
- 4 Tbsp. olive oil
- Directions
- Wash greens.
- Put greens in a large pot with about 1/4-1/2 cup of water.
- Add 1/2 tsp. of salt and 2 Tbsp. olive oil.
- Bring greens to a boil, then lower heat slightly.
- Add remaining 2 Tbsp. olive oil to the greens and cook until tender.
- Squeeze 1/2 lemon over greens when done.