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Foraged island greens dressed in lemon and olive oil. The most ancient dish on this list.
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ingredients
🥬 PRODUCE
•
600g mixed wild or bitter greens — dandelion, chicory, spinach, Swiss chard, or a mix
•
Juice of 1–2 lemons
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
Salt
•
Black pepper
Lesvos
Wild Greens with Lemon Oil
Foraged island greens dressed in lemon and olive oil.
Foraged island greens dressed in lemon and olive oil. The most ancient dish on this list.
Ingredients
🥬 PRODUCE
— 600g mixed wild or bitter greens — dandelion, chicory, spinach, Swiss chard, or a mix
— Juice of 1–2 lemons
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— Salt
— Black pepper
Prep
🔪 PREP FIRST
🥬 GREENS PREP
— Wash greens thoroughly — several times if needed.
— Remove any tough stems.
— Tear larger leaves into manageable pieces.
Method
STEP 1 — BLANCH THE GREENS
— Bring a large pot of well-salted water to a boil.
— Add greens.
— Blanch 3–5 minutes depending on the greens:
— Tender spinach: 2–3 minutes
— Chicory or dandelion: 4–5 minutes
— You're looking for:
— Greens wilted and bright
— Bitterness softened but still present
STEP 2 — DRAIN & PRESS
— Drain greens.
— Press firmly in the colander to remove as much water as possible.
👉 Excess water will dilute the dressing. Press until no more liquid runs out.
STEP 3 — DRESS
— Transfer greens to a serving plate.
— Dress immediately with:
— Generous pour of olive oil
— Lemon juice
— Salt and pepper
— You're looking for:
— Greens glossy with olive oil
— Sharp lemon brightness
— Natural bitterness still present and welcome
Chef's Note: The bitterness is not a problem to be solved. It is the point. Lesvians eat these greens for exactly that flavor.