1 cup (approx.) vinegar (for adding to soaking water)
1 Tbsp. salt
Olive oil (about 2 Tbsp.)
Juice of 1 lemon
Salt and pepper, to taste
Wash the greens well before cooking and trim any coarse stems. Discard any brown leaves.
Soak greens in a large bowl/sink with plenty of water and about a cup of vinegar. Any sand or residue will sink to the bottom of the bowl/sink while the greens will float on top.
Move the greens to a colander before draining the water.
Bring a large pot of water to a boil and add about a Tbsp. salt to the water. Carefully submerge the greens in the pot and boil for about 20 minutes or until the thickest parts of the stems are tender. Be careful not to over boil.
Drain in a colander and place in a bowl. Dress with extra virgin olive oil and lemon juice and a bit of salt and pepper to taste.