Wild Greek Greens Recipe
The spiciness of autumn greens is a nice warm-up as the days begin to shorten. This dish can be a side or a warm salad, and the simple but delicious lemony mustard dressing is an added bonus.
A super way to get your minerals and the phyto-nutrients so vital to good health.
1 pound radishes, green tops only (save radishes for another use)
1 pound mustard greens
1 pound turnip greens
1/2 pound spinach
1/2 pound amaranth or chickweed, if available (if not, substitute arugula or other greens)
1. Place the radish tops and mustard greens in a steamer and turn the heat to high. After they wilt, in about 5 minutes, add the turnip greens and cook another 5 minutes. Add the remaining greens and cook until they are all wilted, about another 5 minutes.
2. Drain well and arrange the greens on a serving platter. Whisk together the dressing ingredients, drizzle the dressing evenly over the greens, and serve warm or at room temperature.
1/3 cup extra virgin olive oil
Freshly squeezed juice from 1 lemon
1/2 teaspoon Dijon mustard
Salt and freshly-ground black pepper to taste
Adapted from Mediterranean Vegetables, by Clifford A. Wright (Harvard Common Press, 2001). Copyright (c) 2001 by Clifford A. Wright. Reprinted by permission of Harvard Common Press.
Adapted from Mediterranean Vegetables, by Clifford A. Wright (Harvard Common Press, 2001).