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Ingredientes
- 3 lb mixed greens, * see note salt
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice fresh grnd black pepper
Direcciones
- * Leafy, seasonal varieties such as spinach, swiss chard, escarole, chicory, dandelion greens, etc.
- Rinse the greens thoroughly in cool water and trim and throw away stems and wilted or possibly tough leaves. Salt the greens lightly and cook, covered, in the water clinging to the leaves.
- When the greens are just tender, drain and transfer to a bowl or possibly chopping block. With a sharp knife, cut through the greens a few times, shredding into very broad strips.
- In a salad bowl, combine greens, extra virgin olive oil and lemon juice. Season with pepper to taste and toss gently to blend flavors. Serve hot.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 389 | |
| Calories from Fat 372 | 96% |
| Total Fat 41.49g | 52% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3529mg | 147% |
| Potassium 98mg | 3% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 7.5g | 25% |
| Sugars 1.29g | 1% |
| Protein 2.35g | 4% |
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