The sharp, salty taste of feta cheese gives cooked greens just the kick they need. 


Serves 4


            12 ounces kale

            12 ounces collard greens

            1 ˝ tablespoons olive oil

            ˝ cup minced scallions (green onions)

            2 cloves garlic, finely minced

            Salt and freshly gound black pepper

            1-˝ tablespoons minced fresh dill

            4 ounces Greek feta cheese, preferably in one firm piece


1.      Remove and discard the coarse ribs from both the kale and the collard greens. 

Wash the greens well in cold water; drain.


2.      Bring a large pot of salted water to a boil over high heat.  Add the greens and stir to wilt them.  Cook until they are limp and tender, about 10 minutes, then drain them in a colander and run cold water over them to stop the cooking process. Drain again, pressing on the greens with a rubber spatula to release any excess moisture.  When they are cool, chop them coarsely.


3.      Heat the olive oil in a large skillet over moderate heat.  Add the scallions and

saute until they soften, about 3 to 5 minutes.  Add the garlic and sauté until

      fragrant, about 1 minute.  Stir in the greens.  Season to taste with salt and 

      pepper and cook, stirring, until hot throughout.  Stir in the dill and transfer

      the greens to a warm serving bowl or platter.  Using the medium-fine side of

      a grater, shred half the feta evenly over the greens and toss it in gently; shred

      the remaining feta on top.  Serve immediately.





SIMPLE DRESSED GREENS:  Chop boiled and drained greens and reheat them in butter, olive oil, or bacon fat.  A little lemon juice, wine vinegar, or hot pepper vinegar is usually desirable at the end.  Also try spraying cooked greens with Bragg Liquid Aminos, a gourmet alternative to Tamari & Soy Sauce.