Sauteed Fall Greens with Caraway

• 1 teaspoon caraway seeds
• 2 tablespoons olive oil
• 1/2 pound beet greens, trimmed and cut into 2-inch strips
• 1 medium head of red oak leaf lettuce, cut into 2-inch strips
• 1/2 pound spinach, tough stems discarded
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground pepper

1. In a large heavy saucepan, toast the caraway seeds over moderate heat until fragrant, about 3 minutes.
2. Transfer the seeds to a plate to cool, then coarsely crush them with the side of a large knife.
3. Heat the olive oil in the saucepan.
4. Add the green, in batches if necessary, and saute over moderate heat until wilted, about 3 minutes.
5. Stir in the lemon juice, lemon zest and caraway.
6. Season with salt and pepper and serve.

caraway seeds, olive oil, beet greens, head of red oak leaf lettuce, spinach, lemon juice, lemon zest, salt

Taken from www.foodandwine.com/recipes/sauteed-fall-greens-with-caraway (may not work)