Chorta with Lemon

Method

Thoroughly wash the mixed greens under cold running water, removing any dirt or debris. Bring a large pot of salted water to a rolling boil and add the greens, cooking until tender, approximately 15-20 minutes depending on variety. Drain the greens in a colander and gently squeeze out excess water with your hands. Transfer to a serving plate and whilst still warm, drizzle generously with extra virgin olive oil and squeeze fresh lemon juice over the top. Season with sea salt and ground black pepper to taste, then toss gently to combine. Serve at room temperature, as is traditional in Cretan cuisine.