Wilted Mixed Greens
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 (as part of mezedes)
- 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- Carbohydrate 7 g(2%)
- Fat 10 g(16%)
- Fiber 6 g(25%)
- Protein 4 g(7%)
- Saturated Fat 1 g(7%)
- Sodium 436 mg(18%)
- Calories 128
Preparation Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour. Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat. Cooks' note:Greens can be cooked and drained (but not dressed) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
Preparation Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour. Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat. Cooks' note:Greens can be cooked and drained (but not dressed) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
