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Wilted Greens with Lemon and Olives
Recipe type: Side Dish
Cuisine: Moroccan
Serves: 2-3

  • 6 cups mixed greens, coarsely chopped (kohlrabi/ radish/beet greens, chard, kale, spinach, arugula, etc.)
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. Driftless sunflower oil or olive oil
  • Grated zest & juice of 1 lemon
  • ¼ c. kalamata or oil-cured black olives, pitted & coarsely chopped
  • Salt & pepper to taste

  1. Rinse greens well in a colander. Heat oil in a large pan with a lid & sauté garlic. After a minute, add still damp greens, stir a couple times, & add lid.
  2. Steam for a minute or two, then stir & add lemon zest & juice. Stir in olives, salt, & pepper & cover for another minute. Serve warm or cold.