- 1½ kg greens (sonchus, radishes, vlita)
- Extra Virgin Olive Oil PDO Kalamata
- 1-2 lemons
Wash the greens out and remove the dry and blackened leaves. Put them in a large bowl with plenty of clean water and rinse them.
Then place them to a second clean bowl, empty the first one and fill it with water again.
Keep on washing them, by switching them from the one bowl to another, filling each with fresh water. It takes 5 to 6 washes, until the water stays clear. When washed, put them aside to drain. Fill a large and deep pot with water and put it to boil.
Once it boils, add salt, the greens and press lightly with a fork. Cover the pot with a lid and let them wither and lower slightly. Keep on
cooking over high heat for 25′- 30 ‘, stirring two or three times. Put them into a colander and let them drain well.
Serve in a bowl, add salt, lemon juice and olive oil and mix them.
Consume either hot or cold.