Sauteed Italian Greens with Lemon

Yield: 4

These Italian greens are bitter but soften in flavour when sautéed. Great to serve with lamb!
Ingredients:
Sauteed Italian Greens with Lemon

* 3 tbsp extra virgin olive oil (45 ml)
* 1 tbsp mustard seeds (15 ml)
* chilli flakes, to taste
* 2 cups escarole, chopped roughly (500 ml)
* 2 cups rapini, chopped roughly (500 ml)
* 2 cups dandelion greens, chopped roughly (500 ml)
* 1 tbsp lemon zest (15 ml)
* juice of 1 lemon
* Coarse salt and freshly cracked black pepper, to taste


Directions:
Sauteed Italian Greens with Lemon

1. Blanch rapini and dandelion greens in boiling water for 30 seconds – this will cut down on the bitterness.
2. In a large sauté pan, over high heat, add the olive oil, mustard seed and chilli flakes and sauté for 30 seconds. Add the escarole and blanched rapini and dandelion greens and continue to sauté until the greens begin to wilt, about 2 minutes. Add the lemon zest and lemon juice to taste. Season with salt and pepper to taste.