Boiled wild greens with olive oil and lemon (Horta vrasta)

1. Wash the dandelion leaves and chard thoroughly in several changes of water and trim off the tough stem ends; slice the thick chard stems separately.

2. Bring a large pot of water to the boil and salt it well.

3. Add the chard stems first, then the dandelion after 3 minutes, and the chard leaves 2 minutes later.

4. Cook for 8-10 minutes in total, until the leaves are tender but still bright green.

5. Drain well in a colander and transfer to a dish while still warm.

6. Drizzle generously with olive oil and lemon juice, season with salt and serve lukewarm or at room temperature, alongside fish or grilled meat.

Tip: Greeks call any edible wild green "horta" and eat it with almost every meal. Dandelion is slightly bitter – if you're not keen, increase the proportion of chard or spinach.