Horta - Boiled Dandelion Greens

It doesn't get more rustic than boiled, hearty, slightly bitter, wild greens topped with olive oil and lemon. An excellent source of vitamin A,C and Calcium, drizzled with anti-oxidant laden Olive Oil, this dish is a staple on greek tables. For maximum refreshment, these greens are usually served cold with a splash of vinegar or lemon.

Ingredients (Serves 2)

1 cup of dandelion greens (stems removed)

Olive Oil

Salt

1 Clove of Garlic - chopped (optional)

Lemon

Red Wine Vinegar (optional)

Substitutes - Any greens will do, like Tuscan Kale, Collared , Rabe, Mustard and even Spinach, it just needs to hold up to the boiling process.

Steps - Dandelion Greens (start first)

• De-stem 1 cup of dandelion greens and rinse in a large pot.

• Boil in salted water, and 1 clove of chopped garlic, for 25 minutes.

• Strain , let sit until room temperature, or refrigerate.

• The greens and water will be bitter, lemon and red wine vinegar are options to cut down the bitterness. The greens can be refrigerated and eaten cold, apply lemon and olive oil.