A simple Aegean salad of blanched wild greens dressed with olive oil, lemon and garlic; served as a meze or alongside a main course.
Ingredients
Instructions
- 1
Trim the roots and any yellowed leaves from the greens and wash several times in plenty of water.
- 2
Cook in plenty of boiling water for 6-8 minutes until tender. Drain, rinse under cold water and squeeze lightly to remove excess water.
- 3
Crush the garlic and whisk with the olive oil, lemon juice and salt.
- 4
Roughly chop the greens and toss with the dressing. Serve at room temperature.
Nutrition
Per serving
| Calories | 137 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 10 g |
| Fat | 11 g |
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