There is a tradition in Crete of gathering wild greens and using them not only in vegetable or salad dishes but also as stuffings for savory turnovers. Cretans make use of tiny leeks, wild fennel, purslane, and milkwort, as well as the more familiar greens. We have substituted a mixture of the varieties of tender greens available at most supermarkets. You can even use prepackaged mixes, such as baby Asian salad or baby braising mix.

　　

Ingredients

Serves 4 (as part of <i>mezedes</i>)

　　1 1/2 pound mixed tender or baby greens such as young chard, kale, mustard greens, spinach, beet greens, dandelion, and arugula, coarse stems discarded and leaves coarsely chopped (20 cups)

　　2 tablespoons red-wine vinegar

　　1/2 teaspoon salt

　　3 tablespoons extra-virgin olive oil

　　

Step 1

Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.

　　

Step 2

Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.

　　Cooks' note:

　　Greens can be cooked and drained (but not dressed) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.