Horta vrasta

Ingredients

• 500 g greens such as dandelion, chicory, chard or spinach
• 3 tbsp extra-virgin olive oil
• 1 lemon
• Sea salt

Method

1. Wash the greens well and trim any tough stems.
2. Boil in salted water for 5–10 minutes until tender, then drain.
3. Dress while warm with olive oil, lemon juice and a pinch of salt.