Ingredients

For the Greens:
2 lbs mixed horta (dandelion, amaranth, sorrel, Swiss chard, or kale)
1 tsp salt (for boiling water)

For Dressing:
1/4 cup extra virgin olive oil
Juice of 1 large lemon

Optional Additions:
1 onion or leek, finely chopped
2 Tbsp fresh dill, chopped
1/2 cup crumbled feta
2 Tbsp milk (for feta sauce)
1 grated tomato (variation)

Directions

Rinse greens thoroughly and trim stems.

In salted boiling water, cook 5–10 minutes until tender but bright. Drain well.

Sauté onion or leek in olive oil, add greens and dill, toss to combine.

Melt feta with milk over low heat, stirring until creamy.

Arrange greens on platter. Drizzle with olive oil, squeeze lemon over, and add feta sauce or tomato if desired.