Sautéed greens with Meyer lemon and garlic From Cat Cora "If you lived on an island in Greece, you'd hike to the top of the hill to pick some wild greens and this is how you'd cook them. Meanwhile, you can hike over to the farmer's market and pick out some nice chard or kale, or, depending on the season, try arugula, dandelion, chicory, mustard, or broccoli rabe." Serves 6 to 8 4 pounds Swiss chard or kale, tough stems removed and leaves coarsely chopped 2 tablespoons kosher salt, plus more to season 1/2 cup extra virgin olive oil 6 cloves garlic, thinly sliced 6 to 8 tablespoons fresh Meyer lemon juice (from 3 to 4 lemons) Freshly cracked black pepper Bring a large pot three-fourths full of water to a boil over high heat. Add the greens and the 2 tablespoons salt. Bring the water back to a gentle boil, cover the pot partially, and cook until the greens are tender, 4 to 5 minutes. Place a large colander in the sink. Drain the greens in the colander and let them sit to drain and cool for about 10 minutes. Once the greens are cool enough to handle, squeeze all the excess moisture from them with your hands. (The recipe can be completed up to this point several hours in advance. Set the greens aside at room temperature for up to 2 hours, or refrigerate if longer.) In a large saute pan, heat the olive oil over medium-high heat until it shimmers. Add the garlic and cook, stirring, until it begins to brown, 1 to 2 minutes. Add the greens and saute until heated through, 2 to 3 minutes. Remove from the heat, add half of the lemon juice, season to taste with salt and pepper, and toss well. Taste again and adjust the seasoning with more lemon juice, salt, and pepper if needed. Transfer to a warmed serving bowl or platter and serve right away.
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