Cold Lemony Greens

Throughout the eastern Mediterranean, you’ll find cool cooked greens sprinkled with olive oil and doused with lemon. Every green you can cook is used in this way, from spinach to wild greens I’d never heard of. It’s great with collards, dandelions, mustard, broccoli raab ... you get the idea. If you know you’re cooking greens one night, make a double batch and prepare these the next day. Juicy, tart, and refreshing, this is the ideal summer vegetable dish.