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Boiled Wild Greens with Lemon & Olive Oil

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Boiled Wild Greens with Lemon & Olive Oil is a refreshing and healthy dish that brings the taste of spring to your table. This vibrant recipe features tender wild greens dressed in high-quality olive oil and fresh lemon juice, creating a delightful balance of flavors. Perfect for family dinners or special occasions, this dish is as nutritious as it is delicious, making it an ideal choice for those looking to elevate their vegetable intake.

Ingredients

Scale
  • 4 cups wild greens (dandelion greens or purslane)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt (to taste)
  • 1/4 tsp freshly cracked black pepper (to taste)
  • 1 clove garlic, minced (optional)

Instructions

  1. Rinse the wild greens thoroughly under cold water to remove any dirt and grit. Trim tough stems if needed.
  2. Bring a large pot of salted water to a rolling boil.
  3. Add the wild greens to the boiling water and cook for 3-5 minutes until tender yet vibrant green.
  4. Drain the greens in a colander and squeeze out excess moisture.
  5. In a large bowl, combine drained greens with olive oil, lemon juice, salt, pepper, and garlic (if using). Toss gently to coat.

Nutrition

Keywords: Experiment with different wild greens like nettles or Swiss chard for varied flavors. For added texture, consider tossing in toasted nuts or crumbled feta cheese before serving. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://rosykitchenette.com/delicious-boiled-wild-greens-with-lemon-olive-oil-recipe/