Reader Trisha H. kindly sent us one of her favorite side dish recipes, for Lemon Spring Greens. This serves four.
- 18 ounces (or 500 g) of spring greens.
- 1 large lemon without wax.
- Sea salt, to taste.
- Freshly ground black pepper, to taste.
- 2 TBS virgin olive oil.
- Grate the lemon zest (the outermost part of the peel) finely onto a cutting board, then transfer to a small jar for which you have a lid.
- Cut the lemon in half.
- Squeeze half the juice into the jar, over a wire mesh strainer. (Be careful to strain out any seeds.)
- Add the virgin olive oil to the jar.
- Add small pinch of salt. (To suit your taste, or your doctor’s orders.)
- Add small pinch of pepper. (To suit your taste.)
- Put the lid securely on the jar, and then shake it well.
- Taste test it to see whether you think it needs any more lemon juice or oil. You’ll want it to still have a nice zing, once it is on the spring greens.
- Half-fill a large saucepan with cold water and add a small pinch of salt.
- Put pan on a high flame, and bring to a boil.
- While that is coming up to a boil, trim and cut the spring greens in half lengthwise, then finely slice them.
- Once the water is boiling, add the spring greens and cook for 3 to 4 minutes–just until tender but still bright green.
- Once cooked, drain the spring greens over the sink in a colander. Steam dry te greens for a minute, and then tip back into the pan.
- Shake the dressing again, and then drizzle it over the greens.
- Gently toss the spring greens with salad or taco tongs in the dressing while still hot, to help the greens soak up all the dressing.
- Transfer to a bowl.
- Serve immediately.
Serving Note: This should be the final dish that you prepare before serving dinner, to avoid having the greens get soggy.