BOILED GREEN VEGETABLES WITH LEMON DRESSING

Horta Vrasta me Ladolemono

YIELD: 2 TO 4 SERVINGS

       2 pounds chicory or

       2 pounds dandelion greens or

       2 pounds endive or

       2 pounds escarole

LEMON DRESSING

       ½ cup olive oil

       1½ tablespoons fresh lemon juice

       salt and pepper to taste

Any of the above vegetables can be boiled in salted water until tender, about 10 minutes. Drain well. Cut vegetables while warm. Add olive oil, lemon juice, salt, and pepper. Serve hot or cold.