Horta tsigariasta (Greek braised greens), with an eggs-on-top variation

Mustard greens (and dandelion, chicory or amaranth) are tough and must be boiled first; beet greens and spinach need no pre-cooking.

Bring about 4 cups of lightly salted water to a boil; add the frozen mustard greens and cook 25 to 30 minutes, then strain and set aside.

Cut the leaves off the beets, wash well and roughly chop with the baby spinach.

Thinly slice the whole scallions; heat olive oil in a large skillet over medium heat and cook the scallions 2 to 3 minutes until soft.

Add the grated garlic for a few seconds until fragrant, and a little crushed red pepper flakes if wanted.

Add the well-strained mustard greens, then the spinach and beet greens a batch at a time as each wilts, seasoning each batch with salt and black pepper, until all are cooked, about 10 minutes; add more olive oil while cooking.

Stir in the juice of a lemon and dried dill; serve with sliced lemons and more lemon juice squeezed over.

Variation: put some of the greens in a frying pan, make a few wells, sprinkle feta on top, crack eggs into the wells, season lightly with salt and pepper, cover and cook over medium heat about 4 minutes until the whites are set and the yolks still runny. Serve with crusty bread and lemon wedges.