Cold Lemony Greens

Directions

1. 1
   Bring a large pot of water to a boil and salt it (or you can steam the greens over an inch or so of boiling water).
2. 2
   Cook the greens until tender, from about 3 minutes for spinach to up to 15 for the stems of tougher greens like collards.
3. 3
   Drain well, then wrap in plastic or place in a covered bowl and refrigerate (you can leave them in the fridge for up to 2 days).
4. 4
   Or cool by plunging them into ice water or running under cold water.
5. 5
   Squeeze excess moisture from the greens, then chop them coarsely.
6. 6
   Toss with olive oil, lemon juice, salt, and pepper, then taste and add more of anything necessary.
7. 7
   Serve immediately, with lemon wedges.