Wilted Mixed Greens

• 1 1/2 pound mixed tender or baby greens such as young chard, kale, mustard greens, spinach, beet greens, dandelion, and arugula, coarse stems discarded and leaves coarsely chopped (20 cups)
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon salt
• 3 tablespoons extra-virgin olive oil

1. Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes.
2. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking.
3. Once cooled, drain in colander, tossing occasionally, 1 hour.
4. Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well.
5. Add greens and toss to coat.

mixed tender, redwine vinegar, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/wilted-mixed-greens-108083 (may not work)