WILTED MIXED GREENS

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Wilted Mixed Greens image

Categories     Leafy Green     Side     Vegetarian     Quick & Easy     Low/No Sugar     Vinegar     Healthy     Vegan     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (as part of mezedes)

Number Of Ingredients 4

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

Steps:

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

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