This recipe is inspired by a Greek dish called horta, where you sort of overcook hearty greens until they're silky-soft and then dress them with flavorful olive oil, lemon, salt, and pepper. Turns out you can serve all kinds of steamed vegetables this way, including asparagus, snap or snow peas, broccoli, cauliflower, or summer squash, or young root vegetables. In terms of texture, they can be anywhere along the crisp-tender spectrum. In addition to the dark greens listed here, try
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