Go Back

Greek Greens

A simple and fresh dish featuring wild greens tossed with olive oil, lemon juice, and salt, making it a perfect light side or main dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Greek, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Wild greens (such as dandelion, chicory, or beet greens) Regular spinach can be used as a substitute.
  • 2 tablespoons Olive oil Use a good quality extra virgin olive oil.
  • 1 tablespoon Fresh lemon juice Adjust based on taste.
  • to taste Salt Use as needed for seasoning.

Method
 

Preparation
  1. Rinse the wild greens thoroughly and remove any tough stems.
  2. Bring a large pot of water to a boil and add the greens.
  3. Cook for about 5-10 minutes until tender.
  4. Drain the greens and transfer to a serving dish.
  5. Drizzle with olive oil and freshly squeezed lemon juice.
  6. Season with salt to taste and serve warm.

Notes

For a fancier touch, add crumbled feta cheese on top. Can be served as a side or main dish. Store leftovers in an airtight container in the fridge for up to three days but do not freeze.