Greens are an integral part of the Mediterranean diet, and at this time of year they're oh-so-fresh and delicious. Serve this hearty veggie dish with good bread, cheese and a few Krinos olives and dinner is complete.

Serves 4-6.

Ingredients:

2-1/2 pounds dandelion greens, chard, beet greens, collard greens or escarole
1/2 cup Krinos extra-virgin olive oil
2-4 tablespoons Krinos red-wine vinegar or lemon juice
Salt, to taste

Directions:

Wash and trim the greens. Fill a large pot halfway with water and add salt. Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender. Drain and cool.

Place in a serving bowl and toss with olive oil, vinegar or lemon juice, and salt to taste. Serve at room temperature.

Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.