Sautéed Wild Greens
Part of a Mediterranean diet
-Courtesy of Krinos Foods, www.krinos.com
Greens are an integral part of the Mediterranean diet, and at this time of year they’re oh-so-fresh and delicious. Serve this hearty veggie dish with good bread, cheese and a few Krinos olives and dinner is complete.
2-1/2 pounds dandelion greens, chard, beet greens, collard greens or escarole
1/2 cup Krinos extra-virgin olive oil
2-4 tablespoons Krinos red-wine vinegar or lemon juice
Salt, to taste
Wash and trim the greens. Fill a large pot halfway with water and add salt. Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender. Drain and cool.
Place in a serving bowl and toss with olive oil, vinegar or lemon juice, and salt to taste. Serve at room temperature.
Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.