Ingredients
• 2 pounds greens, organic (swiss chard, dandelion, mustard, turnip greens, kale, broccoli rabe) washed, drained, stems removed, coarsely chopped
• 2 organic leeks, washed, trimmed and thinly sliced lengthwise, then chopped into 1/2-inch pieces
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1/2 bunch parsley, washed and coarsely chopped
• 2 cups filtered water
• 1/2 cup extra virgin olive oil
• juice from 2 lemons
• sea salt and black pepper
Servings: 5-6
Preparation
Cook the onion, leeks and garlic in a large saucepan over medium-high heat until soft, about 5-8 minutes. Add the greens, water, extra virgin olive oil, and sea salt: reduce heat to low and cook for 15 minutes, or until tender. Add the parsley and cook another 5-7 minutes. Taste and adjust the seasoning, add black pepper and sea salt if needed. Transfer the greens to a serving bowl and serve with lemon wedges.