Greens, with dill and feta cheese
So many greens do well in cold weather–and can be simple to fix.
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Some days, maybe most days, simpler is better.
I had a plan to make this week’s greens into a tart of some sort, or maybe spanakopita, or at least green tartines. But those things take time, and some days I don’t have time. I piled all my greens into a pan to wilt, then chopped and dressed them with olive oil, lemon juice, dill, and a sprinkle of feta cheese. It was better than good enough.
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