Ruth_
Tasty Apprentice

*Ingredients:*
- 1 lb dandelion greens (or substitute with spinach, Swiss chard, or collard greens)
- 4 cups water
- 1/4 cup extra virgin olive oil
- 1 lemon, cut into wedges
- Salt to taste
*Instructions:*
1. Rinse the greens thoroughly to remove any grit.
2. In a large pot, bring the water to a boil, add a pinch of salt, and then add the greens.
3. Boil for about 10–15 minutes until tender but still vibrant in color.
4. Drain well and place the greens on a serving plate.
5. Drizzle with olive oil and squeeze fresh lemon juice over the top.
*Tip:* Enjoy warm or at room temperature, and don’t forget some crusty bread to soak up the lemony, olive oil goodness!