1 bunch of spring greens, tough stalks removed and leaves shredded.
100ml olive oil
Juice of 1 or 2 lemons, to taste
1 tbsp chopped parsley
1 tbsp chopped dill
1 garlic clove, crushed.
Mix all the dressing ingredients together in a bowl and season with salt and pepper. Add the juice of 1 lemon to start with, taste and add more as you prefer.
Cook the greens in a pan of boiling water for about 3 mins, until just tender. Drain and toss them in just enough of the dressing to coat, and then serve straight away.
If there is any dressing left over, it can be stored for a while in a screw-topped jar in the fridge.