Serves 4, adapted from Mediterranean Fresh by Joyce Goldstein
Greeks cook their greens with the classic “ladolemono,” an olive oil and lemon juice dressing. Their traditional Greek mix of greens is called “horta,” but you can use any combination of greens from the farm like swiss chard, kale, collards or spinach.
For the ladolemono (basic citrus dressing)
½ cup mild fruity extra-virgin olive oil
4 tablespoons fresh lemon juice
Kosher or sea salt and fresh ground black pepper
Whisk all ingredients together in a bowl.
For the greens:
1-1/2 to 2 pounds assorted tender braising greens
¾ cup of basic citrus dressing (above)
2 hard boiled eggs (optional)
Make the dressing first. Trim your greens, discarding any tough stems. Fill a sink with water and add your greens, swishing them around and letting any dirt settle to the bottom. Remove the greens and place in a colander to drain.
Bring a large pot of slightly salted water to a boil, add your greens and cook uncovered until the greens are tender. Keep in mind that the cooking time will vary depending on what greens you choose to use. I would start to test them after a few minutes, but it could take as long as 10 minutes. Drain well.
Serve the greens warm or cold, and dress with the ladolemono at serving time. Garnish with hard boiled eggs if desired.
