Horta Vrasta (Boiled Dandelion Greens)
Servings 4 people
Ingredients
- 2 pounds dandelion greens
- ¼ cup extra virgin olive oil
- Sea salt to taste
- Juice from one lemon
Instructions
- Trim any roots off the greens and rinse very well. Fill a large stockpot with water and bring to a boil (I used an 8-quart stockpot and filled it with 5 and a half quarts of water).
- When the water comes to a boil, add a generous pinch of salt and the greens. Submerge them completely and cook until the stems are soft and fork-tender; this can take anywhere from 10-20 minutes, depending on the thickness of the stems.
- Drain the greens and dress with the olive oil, lemon juice, and salt to taste. If making ahead, refrigerate the greens after draining and save the dressing just before serving.
- This can be served warm or at room temperature.