Turnip Greens Meze | Aegean-Style Lemon-Dressed Greens

Remove any yellow or damaged leaves, then pull out the thick central ribs by hand; they will not soften during boiling. Rinse the leaves in plenty of water, agitating them 3 times, until the last rinse runs clear. Turnip greens grow close to the ground, so grit tends to collect at the base of the leaves.

Bring plenty of water to a boil in a wide pot, add the greens without salt, and boil for 5 minutes. The water will turn dark greenish brown; the bitterness has collected there. Lift out the greens with a slotted spoon, empty the pot completely, and rinse it. Do not use that water.

Add fresh water to the pot and bring it to a boil again. Cook the greens in it with half the salt for 6 to 7 minutes. Taste a leaf: they are done when the ribs no longer feel firm and the leaves are tender but still hold together. Drain the greens, rinse under cold water, and squeeze them firmly in your hands to remove excess water.

Coarsely chop the squeezed greens with a knife; chopping them too finely will turn the meze into a puree. Dice the yellow onion and cook it in half the olive oil for 2 minutes, until softened, then let it cool. Toss the greens, onion, crushed garlic, remaining salt, lemon juice, red pepper flakes, and remaining olive oil in a bowl. Serve cold.