This is a cooked greens salad.
2 bunches greens
1/3 c extra-vrigin olive oil
2 t lemon juice, or more, to taste
1/2 – 1 t Dijon mustard, or more, to taste (I like to use 1 T)
salt and pepper, to taste
1. Wash greens thoroughly and roughly chop. Place, in batches, in a steamer or large pot until each batch wilts. Once they’re all in and wilted, cook for up to 5 minutes more. There should be enough liquid from the rinsing of the greens; if you feel the pan is getting dry, add a tablespoon or two of water. Drain well and arrange on a serving platter.
2. Whisk together the olive oil, lemon juice, mustard, and salt and pepper. Taste for seasoning. Drizzle over the greens, and serve once the salad reaches room temperature.