Boiled Greens Salad with Extra-Virgin Greek Olive Oil

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This wonderful salad, so simple, is one of the masterpieces of Greek seasonal cuisine. All you need is super fresh sweet greens in season, some beautiful zucchini and excellent Greek extra virgin olive oil, of course, available here.

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Boiled Greens Salad with Extra-Virgin Greek Olive Oil

By Diane Kochilas

Servings

Dairy Free, Gluten Free, Greens, Lent / Fasting, Recipes, Salads, Vegan, Vegetables, Vegetarian

Servings

Dairy Free, Gluten Free, Greens, Lent / Fasting, Recipes, Salads, Vegan, Vegetables, Vegetarian

Ingredients

1 ½ pounds of sweet or bitter greens of choice: Bok Choy papoulies in Greek, Rainbow Chard, Kale, Collards, Sweet Dandelion, Chard, Amaranth (in season on summer) or bitter greens such as mustard greens, bitter dandelions and the whole range of wild chicories
Salt
Extra Virgin Greek Olive Oil
Lemon Juice or Red Wine Vinegar

Instructions

Trim and wash the greens. Coarsely chop.
Bring a large pot of water to a rolling boil, season generously with salt, and drop in the greens. Boil til tender. Times will vary depending on the greens. Drain and serve drizzled generously with olive oil, and seasoned with salt and vinegar. Serve warm or at room temperature or cold.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Boiled Greens Salad with Extra-Virgin Greek Olive Oil