Cold Mustard Greens With Olive Oil And Lemon

• 1 pound mustard greens or other dark leafy greens, washed and trimmed
• 1/4 teaspoon very finely minced garlic
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 lemons

1. Bring a large pot of salted water to a boil.
2. Cook greens until bright green and tender, 3 minutes or less.
3. Remove, and plunge into ice water.
4. Drain well; squeeze dry.
5. Toss greens with garlic, olive oil, salt and pepper.
6. Juice one of the lemons, and sprinkle the juice over the greens.
7. Quarter remaining lemon, and serve with greens.

leafy greens, garlic, extra virgin olive oil, salt, lemons

Taken from cooking.nytimes.com/recipes/5693 (may not work)