Cold Lemony Greens

• Salt and black pepper
• 1 pound or more greens, any type, like spinach or collards, trimmed of thick stems (or at least 2 cups cooked greens)
• Extra virgin olive oil to taste
• Fresh lemon juice to taste
• Lemon wedges

1. Bring a large pot of water to a boil and salt it (or you can steam the greens over an inch or so of boiling water).
2. Cook the greens until tender, from about 3 minutes for spinach to up to 15 for the stems of tougher greens like collards.
3. Drain well, then wrap in plastic or place in a covered bowl and refrigerate (you can leave them in the fridge for up to 2 days).
4. Or cool by plunging them into ice water or running under cold water.
5. Squeeze excess moisture from the greens, then chop them coarsely.
6. Toss with olive oil, lemon juice, salt, and pepper, then taste and add more of anything necessary.
7. Serve immediately, with lemon wedges.

salt, collards, extra virgin olive oil, lemon juice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/cold-lemony-greens-386018 (may not work)