recipe via About.com; photo via Greek-salad-recipes.com
This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe (raab, rapini). In rural Greece, horta, is the local green of choice.
1 1/2 pounds of spinach
freshly ground pepper
extra virgin olive oil
1. Wash the greens carefully, discarding thick stems and damaged leaves.
2. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used). Remove with tongs, squeezing out the water and drain in a colander.
3. Serve greens warm or at room temperature. Place on individual salad plates, add salt and pepper to taste. Drizzle with olive oil and lemon juice to taste.
Yield: serves 4