Pythagorean GreensSubmitted by: COALBEANER
2 cups of filtered water
dash of salt
1 lb of dark leafy greens
dandelions or arugula or spinach or escarole or
kale, washed and coarsely chopped
2 tbs fresh lemon juice
2 tbs extra-virgin olive oil
Spoon greens into serving bowl and add some of the reserved cooking liquid. drizzle with olive oil and season with lemon juice.
garnish with sliced zucchini and server with olives and a wedge of hearty country bread if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user COALBEANER.